El Guayabo consistently produces some of our favorite coffee out of Santa Bárbara, and we look forward to its arrival year after year. In the cup we find dark chocolate, deep blackberry, and red currant.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
El Guayabo is one of the most impressive farms on the mountain of Santa Bárbara. We first tasted this coffee three years ago, and immediately fell in love with it. It is one of the most dynamic, complex, and interesting coffees we've come across. This is another micro lot from the prolific producer Mabel Moreno. Mabel has proven to be a one-of-a-kind coffee producer, and we are honored to have the chance to work with this exceptional micro lot.
Pacas is a natural mutation of Bourbon from the Bourbon/Typica group mainly found in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism). Unlike the hybrid varieties, Pacas is very susceptible to disease, making it riskier to grow.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.