Guava Banana coffee exemplifies the expertise and dedication in coffee processing, offering a distinctive and delightful coffee experience. With guidance from coffee guru Miguel Jimenez, more than 40,000 plants were planted in 2016 and 2018 in the microlot next to the washing station, which is surrounded by Guava trees. Martha Montenegro, along with her coffee-savvy partners Elias and Shady, embraced natural coffee processes in 2018, tinkering with fermentation control like mad scientists in a lab, blending tech magic with coffee passion, to produce this coffee profile, which has been one of the most intense and fruity coffees developed by the estate.
The journey of Guava Banana coffee begins with the careful selection of ripe Red and Yellow Caturra cherries, ensuring exceptional quality from the renowned El Vergel Estate in Fresno. The beans undergo a 48 to 60-hour anaerobic fermentation, which enhances their unique flavor profile. Initially dried in the sun on raised beds in a "Marquesina" until they reach 30% moisture, the beans are then moved to mechanical drying in circular dryers at temperatures below 45°C until they achieve 18%-16% moisture. After a pre-stabilization stall to intensify flavors, the drying process is completed mechanically until optimal moisture is achieved. The beans are then stabilized for 45 days in GrainPro bags, ensuring consistency and quality.
Cupping Notes
This natural anaerobic offers a rich and complex flavor profile with notes of banana, tropical fruits, molasses and dried mango with a syrupy body.
VARIETAL
Red & Yellow Caturra
