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La Cuna del Sol
Sourced from the village of Lagunaseca in Quesada, Jutiapa, La Cuna del Sol challenges traditional conventions with an advanced and intricate washed profile. Grown at 1,660 MASL under a diverse shade canopy of Guachipilin, White Pine, and Inga trees, this lot consists of Yellow and Red Catuaí meticulously crafted by producer David Batres using a dual-fermentation methodology.
Immediately after harvest, the whole cherries undergo a 72-hour anaerobic fermentation inside sealed 200-liter barrels under strict shade. Following this window, the coffee is depulped entirely without water, and the parchment is returned to the barrels for an additional 12-hour microbial breakdown. Once fully fermented, the coffee is submerged in clean water tanks to dissolve remaining mucilage and skim off less dense beans. The high-density parchment then undergoes a uniform 10-day slow-drying process, meticulously shaded during peak sun hours to keep temperatures under 30°C before being vacuum-sealed at a perfect 10% moisture content. The resulting cup features an immaculate clarity, a silky-smooth mouthfeel, and a dense, caramel-driven sweetness highlighted by bright, sweet citrus notes.
Immediately after harvest, the whole cherries undergo a 72-hour anaerobic fermentation inside sealed 200-liter barrels under strict shade. Following this window, the coffee is depulped entirely without water, and the parchment is returned to the barrels for an additional 12-hour microbial breakdown. Once fully fermented, the coffee is submerged in clean water tanks to dissolve remaining mucilage and skim off less dense beans. The high-density parchment then undergoes a uniform 10-day slow-drying process, meticulously shaded during peak sun hours to keep temperatures under 30°C before being vacuum-sealed at a perfect 10% moisture content. The resulting cup features an immaculate clarity, a silky-smooth mouthfeel, and a dense, caramel-driven sweetness highlighted by bright, sweet citrus notes.
Sourced from the village of Lagunaseca in Quesada, Jutiapa, La Cuna del Sol challenges traditional conventions with an advanced and intricate washed profile. Grown at 1,660 MASL under a diverse shade canopy of Guachipilin, White Pine, and Inga trees, this lot consists of Yellow and Red Catuaí meticulously crafted by producer David Batres using a dual-fermentation methodology.
Immediately after harvest, the whole cherries undergo a 72-hour anaerobic fermentation inside sealed 200-liter barrels under strict shade. Following this window, the coffee is depulped entirely without water, and the parchment is returned to the barrels for an additional 12-hour microbial breakdown. Once fully fermented, the coffee is submerged in clean water tanks to dissolve remaining mucilage and skim off less dense beans. The high-density parchment then undergoes a uniform 10-day slow-drying process, meticulously shaded during peak sun hours to keep temperatures under 30°C before being vacuum-sealed at a perfect 10% moisture content. The resulting cup features an immaculate clarity, a silky-smooth mouthfeel, and a dense, caramel-driven sweetness highlighted by bright, sweet citrus notes.
Immediately after harvest, the whole cherries undergo a 72-hour anaerobic fermentation inside sealed 200-liter barrels under strict shade. Following this window, the coffee is depulped entirely without water, and the parchment is returned to the barrels for an additional 12-hour microbial breakdown. Once fully fermented, the coffee is submerged in clean water tanks to dissolve remaining mucilage and skim off less dense beans. The high-density parchment then undergoes a uniform 10-day slow-drying process, meticulously shaded during peak sun hours to keep temperatures under 30°C before being vacuum-sealed at a perfect 10% moisture content. The resulting cup features an immaculate clarity, a silky-smooth mouthfeel, and a dense, caramel-driven sweetness highlighted by bright, sweet citrus notes.
Coffee origin
Country
Guatemala
Region
Jutiapa
Variety
red & yellow catuai
Altitude
1660 m
Farm
Batres
Producer
David Batres
Roast level
Light
Process
double fermented washed
Tastes like
🍋🟩
lime
🍬
nougat
🍫
chocolatey
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3.3 Very Good
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