Moonroast Festive Coffee Bag 225g
In stock
We are proud to offer you this beautiful Guatemalan coffee with its sweet and nutty taste notes, perfect to accompany your seasonal gatherings.
Cafetière Recipe: Dose: 60g Water: 1ltr Time: 4 mins
Narcisa is a second generation coffee farmer, farming land inherited by her family. She and her husband have worked to transform the land into a coffee farm growing high quality coffee to support her family. She is part of Jovemcafe, an organisation that supports female producers in the region and conducts other activities, including savings and loan services and development projects, such as creating a henhouse for eggs and manure and a nursery for fruit and timber.
The coffee is harvested in the morning, and is moved to the de-pulper within about 6 hours or less of being harvested. It is then submerged in a minimal quantity of water and undergoes a long, slow fermentation of 32 hours. Once the fermentation is complete, the family washes it thoroughly and places it on the patio. The coffee is patio dried for about 7 hours a day, for 6 days. When fully dried, the parchment coffee is placed in clean sacks, ready to be delivered to the importer’s warehouse in nearby San Antonio Huista.
