Guatemala ChocoBerries

Description

Despite its relatively small size, Guatemala’s coffee-producing regions have distinct regional profiles that are influenced primarily by varieties and microclimate. Crisp malic and citrus acidity, full body, and toffee sweetness mark these coffees, which tend to be the most fruit-forward and can be the most complex of what Guatemala has to offer.

Cooperativa Agrícola Integral La Nueva Era, R.L. is located in the village of Jumaytepeque, near Nueva Santa Rosa city. Falling under the Fraijanes Plateau type coffees, a higher potassium level in the soil tends to bring extra body to these coffees. Fraijanes is it’s own distinct region and actually one of the first areas to grow coffee in Guatemala. Volcan Jumaytepeque forms part of the chain of volcanoes in the area, though is not really active, and the village where the coop is based lies in the foothills of the volcano.

The coffee delivered to the Nueva Era Natural annex is grown solely by Finca Tololoche. The farm is owned and run by a three generation family: Jamie Sanchez, his father Don Fernando and son Fernando. The farm is located on Jumaytepeque, a mountain overlooking the cooperative, and is 50 hectares in size.

For the natural processed coffee, time under the sun is affected by the altitude. Farmers drying their cherries at a beneficio around 1000masl find it will take 10 to 12 days for the coffee to be ready; those with higher altitude facilities can expect an extra 5 days for the correct drying to be reached.  For this lot then, cherries picked between 22-26 Brix are washed, then dried on the patio for 4 days without any turning or moving. Following this they are moved 6 – 8 times each day for another 4 days or so, before final drying to required moisture levels.