Yellow plum, dark sugar, spiced apple.
Cupping Score: 85
Finca Cucuruchu is owned by Rosa Sales Lopez in Colotenango in the famed Huehuetenango region. Huehuetenango’s extreme remoteness requires that nearly all producers process their own coffee. Fortunately, the region has abundant rivers and streams, making it relatively easy for producers to set up mills.
Huehuetenango’s geographic conditions help to create exceptional coffees with a distinct acidity and fruity flavours. Rosa has just over 4.5 hectares of land, where she grows a variety of different coffee types, including Caturra and Bourbon. The coffee is picked ripe and depulped the same day, then fermented with water for 36–48 hours. It’s washed three times to remove the mucilage, then dried on nylon for about 3 days in temperatures of 22–27°C.
You may have noticed that we have stopped labelling some coffees as “Filter Roast Profile”. We felt that our previous labelling of microlots did not do justice to our coffees and what we think they are capable of. We want you to feel free to use the coffee any way you like. Read more here.
Whole Beans, Drip Filter, Espresso, Plunger, Stovetop