Various projects in the works at our Direct Trade partner farms have us very excited about arrivals from Guatemala later this year!
Fernando Diaz at Santa Ana is experimenting with incorporating fresh fruit, like cantaloupe (above) and pineapple, into the fermentation stage of his washed procedure coffees. (His smooth and rich washed Red Bourbon/Red Catuai is available now.)
Juan Diego de la Cerda at El Socorro recently built raised drying beds (pictured at top), which will enable him to produce more natural and honey processed coffees in addition to the crisp, clean washed coffees that have become customer favorites—Maracaturra, Red Bourbon, Java, etc.
We’re very excited about the harvests that are finishing up now, and looking forward to tasting our old favorites and new experiments when they arrive later on. this year!
Javier and Maximiliano “Max” Palacios at Finca La Providencia.
This article firstly appeared at PT’s Coffee Blog, a website published by PT’s Coffee, a great informational source for coffee news, reports on coffee origins, how-to’s and explainers.