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Rinaldo's Coffee: Guatemala, San Jose Poaquil, Anaerobic fermentation

Tasting notes: Red and blackberry, juicy body, well-balanced acidity

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From Rinaldo's Coffee:

This little known region has is located in between some of the most famous regions in Guatemala: Acatenango, Atitlan and Antigua. It is located well off the beaten path of most coffee buyers mainly due to it's remoteness, very high altitude (2000+masl) and difficulties with communication - as the language spoken by most of the producers is K· ach· ikel.

Most of the farmers in this region sell cherry that is later processed in either Antigua or Atitlan. The processing method is washed and then fermented underwater which has similarities to the Anaerobic (oxygen-free) fermentation method.

Farm/Coop: San Jose Poaquil
RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES
Altitude: 1,700 - 2,200 metres above sea level
Origin: Guatemala, Central America
Region: San Jose Poaquil
Process Method: Anaerobic fermentation
Varietals: Caturra, Catuai, Typica, Pache

Roasterr: Rinaldos Coffee

RECYCLABLE Packaging: YES
LETTERBOX friendly (single bag): YES

Delivery prices to United Kingdom


Initial collection: Rinaldo's Coffee - Kendal, Cumbria

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Tasting record

Method Dose Grind Time Volume Comments
e.g. Espresso 18g Vario 1E 25secs 30ml A bit finer next time would be better.