Guatemala, El Calagual

This micro-lot was produced by Darwin Estuardo Fabian Estrada. Once picked the cherries go through 36 hours of anaerobic fermentation using permeable nylon sacks, which keeps the coffee stable by matching its internal temperature with that of the surrounding environment. Finally, they are dried on Calagual’s raised African drying beds for 8 days, turned by hand and dried for further 24 days. Darwin believes the flavours in the cup benefit from a longer and slower drying time.