El Puente - Guatemala

TOFFEE,  RED APPLE

WHERE AND WHO

This particular batch hails from El Perlamayo, a 2-hectare parcel of land managed by the Rioja family. Situated at an altitude of 1900 meters above sea level, this plot is cultivated with caturra and bourbon coffee varieties. Higher altitude plots like this one are experiencing the impacts of climate change, which is evident in the increased occurrence of droughts. To address these challenges, strategies such as planting shade trees, implementing irrigation, and maintaining the soil are being utilized to mitigate climate-related risks.

FROM THE CHERRY TO THE BEAN

Following the harvest season, which takes place from June to October, the freshly picked coffee cherries undergo a series of steps, including a period of rest, pulping, and an additional 24-hour rest. Subsequently, the cherries are washed and left to dry for approximately 20 days before they are prepared for storage. After undergoing a final inspection at Café Selva Norte, the coffee is carefully packaged and shipped from the coastal region to its destination.

ABOUT THE VARIETY

CATURRA & BOURBON

The Bourbon variety was born when, in the early 1700s, French missionaries led by Captain Dufougeret-Grenier introduced a coffee plant on the island of Bourbon (now called Reunion). The new botanical variety born from this graft was introduced in Brazil and Africa in the mid-19th century. More productive than the Typica variety but less resistant to diseases. Usually the cup profile is very sweet and with a well balanced acidity to the taste.
The Caturra variety is a natural mutation of the previous variety, this mutation leads to smaller-sized plants, allowing for a higher planting density, thus increasing its production.