Guatemala El Naranjo
Guatemala El Naranjo
Guatemala El Naranjo
Guatemala El Naranjo
Guatemala El Naranjo
Guatemala El Naranjo
Guatemala El Naranjo

Guatemala El Naranjo

Vendor
Java Coffee Roasters UK
Regular price
Sold out
Sale price
£9.00
Unit price
per 
Tax included. Shipping calculated at checkout.

tasting notes: ORANGE - RED GRAPEFRUIT - COCOA


 

SUGGESTED BREWING METHOD:
-Alternative brewing methods (V60, Kalita Wave Dripper, Chemex, Aeropress, French Press)
-coffee machine, Moka Pot

 

 

INFORMATION:

Country of Origin : Gwatemala
Location : Acetenango, Cerro Balm Juyu
Farm : El Naranjo
Producer : Jose Moreira
Variety : Bourbon, Cattura, Typica
Process: Washed
Altitude (MASL) : 1.550

 

 

El Naranjo farm was etsablished in 1920 by Moreira Latour family. It is located between two volcanos - Fuego and Acetenango and Cerro Balam Juyu region. Its name comes from the Spanish name for orange tree, which are grown here for the last 25 years and are recognised for its sweetness. This region offers perfect soil conditions and unique microclimate, allowing coffee to grow in the shade of chalumes and gravileas trees. 

There are five canals going through the farm and all five of them end up in Xaya river. Thanks to this the farm can run of water renewable energy. That means the whole production process is far more sustainable. Great part of the farm is taken by the nature reserve, full of trees not only known in the region but also pine trees, the number of which significantly decreased in the recent years.

 

Jose Moreira was born on the farm as the youngest out of five. After loosing his father the farm was divided into five parts. Jose kept the original name and continues coffee farming specialising in wet processed coffees. This method is relatively difficult because coffee fruits are processed the next day after harvesting. The reason behind it is the microclimate. Low temperatures affect long and inconsistent process of fermentation. Jose followed the process in a learning curve, finally understanding that leaving fruits to rest overnight speeds up the process and evens the fermentation.  After coffee is processed, beans are dried on the concrete patios and frequently rotated throughout the day making sure the moisture levels are even. 

Jose doesn't limit himself just to coffee production but he also cared the local community. He found a way to diversify his production and turned to dairy. Imleko cheeses available to the local community provide additional income throughout the year.