Piedra
negra
SINGLE FARM
〰️
SINGLE FARM 〰️
Producer Maria Elena Vides
Farm name El Sendero
Region La Libertad, Huehuetenango
Altitude 1,750 masl
Processing Natural Anaerobic
Species Arabica
Variety(ies) Caturra, Bourbon
Harvest January - April
El Sendero Farm
El Sendero is a farm located in the department of La Libertad in the region of Huehuetenango. Huehuetenango is the highest growing region in Guatemala, making its coffees some of the most valued in the country.
The farm was bought in the lat 50s by Jorge Vides, and is now managed by Maria Elena Vides mainly, but the whole Vides family is involved. The farm leis between 2 huge mountains, right in the middle of a valley. The tall black rocks - suggesting the name of this lot - provide shelter from wind and create a hot and humid microclimate that received sunlight for 7 to 10 hours a day. The farm is surrounded by water, counting many springs and water streams, which make the views from El sendero objectively beautiful.
The coffee trees grow under dense shade. Fruit trees and regional vegetation grows amongst the plantation, where we can see many banana and ‘Chalum’ tree (also called Inga tree), an endemic tree of Guatemala. El Sendero produces only Bourbon and Caturra varietals, both yellow and red.
Piedra Negra means black rock in Spanish :-)
THE PROCESS
After the cherries are picked, they rest for 48 hours in anaerobic fermentation in barrels.
The coffee will then dried on patio for 20 days in total.
For the first 7 days, the coffee is moved every 1 hour. During this period, a first selection of the cherries happens manually. All defective cherries are removed while the coffee is exposed to direct contact with the sun.
From day 8 to 20 the coffee is moved every 4 hours, and a it is necessary to add a shade above the cherries to avoid an over fermentation of the coffee. This allows this lot to benefit from the heavy body the anaerobic process brings, as well as to add a layer of complexity to the aromas, but without over-shading the characteristics of the varieties and the Terroir.
Aromas: malt, wine, black pepper, prune, chocolate
Flavours: chocolate, strawberry, pineapple, fig
Coating texture, medium acidity
CUP PROFILE
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