Juan Pira’s farm, La Providencia, is located on the shores of the famed volcanic lake in central Guatemala, Lake Atitlan.
One of his high altitude lots on his farm is called Alto Refugio.
This lot, a mix of bourbon, caturra, and catuai cherries was washed and fermented anaerobically. This style of fermentation, which involves sealing the pulped coffee and mucilage in an oxygen-free environment, is very efficient and gives the coffee a very juicy, viscous texture. We love how sweet and delicate this coffee is!
Region: Lake Atitlan
Varietal: Bourbon, Caturra, Catuai
Processing: Washed, Anaerobically fermented
Harvested: March 2019