Coffee Description: The region of Pacaya is located north of Lake Amatitlan in the mountains surrounding the Valley of Ermita where Guatemala City is located. The soil is volcanic and high potassium levels lend body to the cup. Recent volcanic activity from Volcan de Pacaya has deposited ashes rich in minerals giving the soil an important mineral boost. The altitude where coffee is cultivated is between 1400 – 1800 meters above sea level. The combination of; year round moderate temperature, relative humidity and high annual rainfall makes this coffee bean very hard (the highest rating in Guatemala).
These coffees are described as having a soft aroma, full body, and a persisting acidity.
|Country: Guatemala||Process: Dry-Process|
|Location / Region: Pacaya, Fraijanes||Roast: Medium|
|Farm / Estate: Various small farmers||Flavor: Blueberry, Blackberry, Toffee / Nut|
|Elevation: 1400 – 1800 meters (ASL)||Aroma: Fruity, Sweet, Creamy|
|Harvest Period: December – April||Body: Medium|
|Type: Arabica 100%||Recommended Brew: Espresso, Filter, Plunger|
|Varietal: Bourbon, Caturra, Catuai, Pache|