This lot is brimming with juicy stone-fruit notes, resulting from the coffee cherries undergoing an extended fermentation phase. Complex but soft malic acidity, a coating, syrupy mouthfeel, and a sweetly spiced aftertaste of vanilla and white chocolate combine to give the impression of peach pavlova or panna cotta with ripe mango.
La Conserva is born from the spirit of innovation and strive for change held by coffee producers in Guatemala. This coffee is the result of experiments carried out by David Mendez and Aurora Villatora, two keen, passionate producers, in conjunction with PECA, a coffee growers’ education program run by our supplier, Caravela. These experiments focused on extending fermentation times: the ripe cherries were sun-dried and fermented for 10 hours, before being immersed in water for a further 20-30 hours of fermentation.
This approach represents a significant change to the traditional form of processing carried out by producers all over the country, and has resulted in a coffee of outstanding quality and complexity. This lot reflects and highlights the sweet and fruity profile directly resulting from innovation on the farm level and strong, collaborative teamwork between PECA and producers.