ALTITUDE: 1,400 ‐ 1,600 meters
HARVEST: November ‐ March
AVAILABILITY: December ‐ June
SOIL TYPE: Volcanic Pumice
REGION: Chimaltenango
VARIETIES: Catui, Caturra, Bourbon
COFFEE PROCESSING: Wet Processing
DRYING: Guardiola Drying
CERTIFICATIONS: Rainforest Alliance, PINFOR, INAB
The Guatemala Finca El Pacayalito coffee has a smooth body with mild acidity. This Guatemalan Coffee has notes of milk chocolate and a clean aftertaste. There are hints of fruit and a spicy aroma. This coffee is great on its own as well as in a blend. We tend to use this coffee in many of our morning blends.
