El Chorro, Guatemala, Anaerobic Natural
- Regular price
- $19.00
- Sale price
- $19.00
- Regular price
-
- Unit price
- per
Cherry, chocolate and winey
COFFEE PROFILE
Roasted for filter, this Anaerobic Natural processed Red Catuai and Catuai variety is characterised by smooth chocolate and sweet cherries, complimented with a hint of winey notes.
| TASTES LIKE | Cherry, chocolate and winey |
| ROAST | Filter |
Story
Mariano Ventura, a fifth-generation coffee producer, is at the helm of Finca El Chorro in Barberena, Santa Rosa, Guatemala. This historic coffee farm, with origins dating back to the early 1900s, was originally established by Swiss immigrants and has a rich tradition of coffee cultivation. Since acquiring the farm in 2022, Ventura has focused on enhancing productivity and quality through optimised cultivation practices and innovative post-harvest processing methods.
In collaboration with Raul Rodas, the 2012 World Barista Champion and founder of Paradigma Coffee Trading, Ventura has aligned Finca El Chorro's operations with international specialty coffee trends. This partnership has enabled the farm to produce exceptional coffees that cater to the evolving preferences of global consumers.
Situated at elevations of 1,500 to 1,750 meters, Finca El Chorro cultivates high-quality varieties such as Red Caturra and Catuai. A standout offering is their Anaerobic Natural processed coffee, where hand-harvested ripe cherries undergo fermentation in sealed barrels, enhancing the flavour profile. This meticulous process results in coffee with intensified dessert-like sweetness and notes of tropical and dark stone fruits. Through dedication to quality and innovation, Finca El Chorro has become a notable contributor to Guatemala's specialty coffee scene, blending tradition with modern advancements.
| PRODUCER | Mariano Ventura |
| REGION | Barberena, Santa Rosa |
| VARIETAL | Red Caturra and Catuai |
| PROCESS | Anaerobic Natural |
| ALTITUDE | 1500-1750 masl |
Origin
Barberena, Santa Rosa, Guatemala
Barberena, a municipality in Santa Rosa, Guatemala, is gaining recognition for its high-quality coffee production, reflecting the region’s unique climate and terroir. Located in the southern part of the country, Barberena benefits from a diverse microclimate shaped by its proximity to the Pacific Ocean and volcanic mountain ranges. The area's altitudes, ranging from 1,200 to 1,800 metres above sea level, create ideal conditions for cultivating premium Arabica varieties.
Santa Rosa's fertile volcanic soils, consistent rainfall, and distinct wet and dry seasons foster an environment conducive to the slow maturation of coffee cherries. This slower development enhances the beans' density and complexity, allowing for bright acidity and vibrant flavours in the cup. Farmers in Barberena primarily grow Arabica varieties like Caturra, Catuai, and Bourbon, which thrive at the region's high altitudes.
Barberena has become a hub for innovative coffee processing techniques, with producers adopting methods such as washed, natural, and anaerobic fermentation to enhance their coffees' sensory profiles. These techniques are complemented by meticulous attention to detail, from handpicking ripe cherries to drying them on raised beds or patios, ensuring consistent quality.
Despite challenges like labour shortages and climate change, the dedication of smallholder farmers and larger estates has enabled Barberena to contribute significantly to Guatemala’s specialty coffee industry. Coffees from this area are characterised by bright acidity, tropical fruit notes, and balanced sweetness, making them highly sought after in international markets. Barberena’s commitment to quality and innovation continues to elevate its reputation as a key coffee-producing region in Guatemala.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 88 degrees C. Start with a 60g bloom for 35 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 2:30. |
| Best Freeze Date | 8-12 days after roast |
