GUATEMALA - CIUDAD GUATEMALA - LA LABOR - GEISHA - ANAEROBIC WASHED-MICROLOT
GUATEMALA - CIUDAD GUATEMALA - LA LABOR - GEISHA - ANAEROBIC WASHED-MICROLOT - Image 2
GUATEMALA - CIUDAD GUATEMALA - LA LABOR - GEISHA - ANAEROBIC WASHED-MICROLOT - Image 3
GUATEMALA - CIUDAD GUATEMALA - LA LABOR - GEISHA - ANAEROBIC WASHED-MICROLOT - Image 4
GUATEMALA - CIUDAD GUATEMALA - LA LABOR - GEISHA - ANAEROBIC WASHED-MICROLOT - Image 5
GREEN COFFEE BEANS (ΠΡΑΣΙΝΟΣ ΚΑΦΕΣ ΩΜΟΣ)

GUATEMALA – CIUDAD GUATEMALA – LA LABOR – GEISHA – ANAEROBIC WASHED-MICROLOT

Κωδικός προϊόντος: GR-COF-KEN-1-1-1-1 Κατηγορία:

29,50€

33.34/τιμή με ΦΠΑ
Οι τιμές είναι χονδρικής (χωρίς ΦΠΑ)
Σοδιά: 2023/2024
SCA Score: 86
Αρωματικές νότες: Fruity (Pomme verte, Blackberry), Green (Citronelle, Leguminous)
Χώρα: Guatemala
Περιοχή: Ciudad Guatemala
Terroir: Zona 18
Φάρμα: La Labor
Παραγωγός: Francisco Quezada
Είδος: Arabica
Ποικιλία: Geisha
Μέθοδος Επεξεργασίας: Anaerobic washed
Ξήρανση: 10 days patios
Υψόμετρο: 1500
Περιόδος συλλογής: December - February
Τρόπος συλλογής: Manual

THESE COFFEE PRODUCERS NOT ONLY PRODUCE SPECIALTY COFFEE BUT ALSO OXYGEN

The family’s focus has always been on always having the same quality of coffee year after year, which is why the traceability within the farm is very important from planting or pruning within our coffee plantation until the time of harvest when they select the coffee with most accurate Brix degrees and this gives them greater certainty when it comes to quality.

Francisco Adolfo Quezada Montenegro’s family has been dedicated to coffee production for more than 100 years. They are currently in the fifth generation of specialty coffee production. The varieties at the farm are:Bourbons, Geshas, Pacamara and Paches communes.

What’s make this coffee special? The farm is located in the heart of the city of Guatemala. These coffee producers not only produce specialty coffee but also oxygen for Guatemalan capital city, in the middle of50,000 houses in the area with a population of more than 200,000 people.

This coffee is a special coffee that is harvested manually, in the best waypossible to ensure a good fermentation for 3 days. Then it goes to drying at cold temperatures for more than 16 days so that you can enjoy a delicious coffee with exotic and different tones.

THE FARM LA LABOR

The history of the farm goes back to Francisco’s great-grandfather, who decided to leave the city for political reasons. Everyone thought he was crazy, but almost 100 years later, the coffee farm is still in the family!
Today, La Labor is owned by Francisco Quezada Montenegro! For “Chespi”, as his friends call him, the sustainability of his farm is very important. He invests a large part of his income in rehabilitation and renovation to keep the coffee trees and the entire farm ecosystem alive. The wet mill at La Labor uses a Pinalense machine. The wet mill is designed to use almost 7 times less water than a traditional wet mill.La Labor is one of the projects closest to his heart. Because of its unique location, he decided to save this last urban farm by converting most of its production to speciality coffee.

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