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El Mirador, Pacamara, Guatemala
Tasting Notes Coming Soon!
$28
Country
Guatemala
Region
Quisaché
Variety
Pacamara
Altitude
1,520 – 1,552 masl
Processing
Carbonic Maceration Natural
Highlights
This coffee is fermented for 96 hours and then dried on raised beds. The coffee was dried for approximately 12-15 days.
What is a carbonic maceration process?
Carbonic maceration is an experimental coffee processing method where intact coffee cherries are fermented inside a sealed, carbon-dioxide-flushed tank. By removing oxygen and controlling the temperature, producers achieve a slow fermentation from the inside out. This unique process breaks down fruit sugars in a highly controlled environment, resulting in coffees carrying fruity notes and a syrupy body.
What is a carbonic maceration process?
Carbonic maceration is an experimental coffee processing method where intact coffee cherries are fermented inside a sealed, carbon-dioxide-flushed tank. By removing oxygen and controlling the temperature, producers achieve a slow fermentation from the inside out. This unique process breaks down fruit sugars in a highly controlled environment, resulting in coffees carrying fruity notes and a syrupy body.
Brewing
Pour Over, Single-Origin Espresso, Drip Brew
Story
In 2015, Karla and Stuardo Coto acquired El Mirador. Although the land is new to the family, it reflects a lifetime of learning. Stuardo is a second-generation coffee producer with over 40 years of experience, and the farm brings together everything he has learned and discovered along the way, from introducing special varietals to adopting sustainable practices on the land. These standards and methods have allowed El Mirador to achieve better cup quality and higher yields than neighboring farms.
