FRANCISCO MORALES - filter roast



Roasted Wednesday 6th Novemberr 2019

Francisco's farm El Cedro gets its name from the cedar trees planted as shade trees by his grandfather when he owned the farm. The farm is 15 hectares in size & produces around 280 69kg sacks of coffee a year, this is fairly small for a Guatemalan farm.

Before harvesting begins Francisco takes great care to ensure all the mill equipment is thoroughly cleaned & calibrated ready for the busy time ahead.

During the harvest the workers will pass through the farm four times harvesting only ripe cherries. These are then de-pulped, wet fermented for 36 hours, washed, soaked for 12 hours, sun-dried on patios for 5 days then shade dried for 9 days.

Bourbon is a natural mutation of Typica originating from La Réunion, formerly known as Île Bourbon. Cherries can be either red, yellow, orange or pink when ripe. Bourbon is 1/3rd more productive than Typica. Caturra is a mutation of Bourbon discovered in Brasil in 1937. It is a compact plant & very productive but susceptible to disease.

  • Origin: Guatemala
  • Region: Huehuetenango
  • Farm: El Cedro
  • Altitude: 1550-1675 meters
  • Crop: 2018-19
  • Cultivar: Caturra, Bourbon
  • Processing: Washed & sun-dried
  • Flavour: Rhubarb, pineapple

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