La Mirabella - Guatemala

$23.00

Size
Description

Hazelnut x Plum Pie x Chocolate

  • Region: Monteverde, Santa Rosa
  • Variety: Tekisic
  • Altitude: 1750m
  • Process: Natural Submerged
  • Producer: David Batres
  • Farm: Batres II

    We are proud to present our new collaboration with David Batres, a talented producer from Guatemala. For the second year in a row, we've worked together to bring you an exceptional coffee: a natural submerged coffee, sure to surprise your taste buds.

    Grown in Monteverde, in the Casillas region, this coffee comes from the Tekisic variety, a rare mutation of the Bourbon, cultivated at an altitude of 1,750 meters. After hand-harvesting, each cherry undergoes a unique, controlled fermentation process, where they are submerged in sealed barrels for 65 hours in an anaerobic environment. This meticulous care at every stage reveals deep, complex flavors.

    From the very first sip, this coffee reveals exceptional smoothness, with gourmet notes of sponge taffy, hazelnut, plum tart and chocolate. It is both comforting and intriguing, combining aromatic richness with a touch of mystery. To take full advantage of its aromas, we recommend that you let this coffee rest for at least 14 days before tasting.

    This direct partnership with David Batres embodies our commitment to supporting local producers and ensuring total traceability and transparency in every cup. David, who represents the fourth generation of coffee growers in his family, puts all his expertise and know-how at the service of this exceptional product.

    This coffee, crafted with passion and precision, is a true invitation to discovery. To find out more about David, visit our blog.

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    More information on the process.

    The processing of this coffee is a true work of goldsmith, where every detail counts to reveal unique flavors. After being carefully harvested by hand between 5 a.m. and 3 p.m., the coffee cherries are first weighed on the farm, then transported to a drying station at a lower altitude of 990 meters. Once there, they undergo an initial sorting by flotation in water to eliminate less dense beans. Then, a rigorous manual sorting process selects only the ripest cherries, guaranteeing a 95-98% ripeness rate.

    The sorted cherries are then submerged in hermetically sealed barrels for 65 hours of controlled anaerobic fermentation. During this crucial stage, the temperature is maintained at between 20 and 25°C to promote optimal aromatic development. After fermentation, the coffee is spread out on raised beds to begin the drying phase. The cherries are first arranged in a single layer, then progressively stacked in layers of two to three cherries, allowing slow, even drying while prolonging light fermentation.

    Throughout the drying process, which lasts around 20 days, the cherries are moved every 45 minutes, from 8 a.m. to 4 p.m., to ensure perfect uniformity. To preserve the quality of the coffee, the cherries are covered every night to prevent them from reabsorbing moisture when temperatures drop. This constant care ensures a precise humidity of 10.5%, guaranteeing the coffee's stability. Finally, before export, the beans are stored in Ecotact bags, then under vacuum with added nitrogen to minimize bean respiration and preserve all their freshness right up to the cup.


Recipe

For espresso we recommend:

18 grams of coffee in the filter holder for 35 grams of liquid coffee in 25 seconds.

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