The latest micro-lot from Mokkamestarit is a washed coffee, a common processing method in Guatemala. Maria and her children work diligently to ensure the highest quality. After picking, the coffee is depulped and fermented with a small amount of water for 24–32 hours, depending on the weather. The coffee is then washed and sun-dried for six days. During drying, the beans are turned approximately every 40 minutes to ensure even drying. Once dried, the coffee is packed into sacks and stored at the San Antonio Huista warehouse until shipment.
The coffee is nuanced and complex, filled with wonderful flavors ranging from nutty to floral and fruity. It has a sweet and lingering aftertaste.
Roast level: 3/5
Farmer: Maria Mateo
Origin: Concepcion Huista, Huehuetenango, Guatemala
Varieties: Caturra & Catuai
Altitude: 1760–1835 masl
Processing: Washed
Flavor profile: Nutty, fruity, and floral with a sweet, lingering aftertaste.
Distributor/Roastery: Mokkamestarit, Tampere, Finland
