Guatemala Nueva Granada

The Washed Process Explained:

The most popular way of processing coffee. The fruit flesh is mechanically removed with a machine known as a depulper and the beans are then put into a water tank to ferment. The amount of time it takes to ferment depends on climate factors such as altitude and temperature, in hotter regions fermentation will be quicker and vice versa. The process typically takes between 24 – 72 hours. Once complete, the coffee beans are then dried on patios or raised beds.
Flavour Profile: Light body, retains the citrus and floral flavours.

About:

Nueva Granda is a 675 hectare coffee farm nestled between the two tallest volcanoes in Guatemala: Tajumundo and Tacana. Towards late March and early April, the coffee trees begin to bloom. The green cherries continue to grow under the canopy of shade treed until, by late October, the cherries begin to ripen.

Of the 675 hectares, over 60 of them are reserved for wild woods where animals such as pumas and deer are able to roam through onto neighbouring farms. Almost all of the farm is covered by Inga trees, these also provide ideal shade and cover for Macadamia trees to grow- which are an additional source of income.

The coffee is milled at the farm. Eco Processers are the preferred method as they are the most water efficient, however natural springs sometimes appear and can be used for processing. The spring water is also harvested to provide clean source of drinking water to nearby villages. The farm also produces over 40 tones of compost every year from the coffee pulp and macadamia skins.

Health workers are employed on the farm to cover education, first aid and vaccinations. Schooling is paid for and scholarships are made available every year.