Guatemala
Naranjas Nadando
Toffee, Marmalade, Raw Hazelnut
Guatemala
Naranjas Nadando
Toffee, Marmalade, Raw Hazelnut
Co-fermentation with oranges yields a silky cup with aromas of caramel, mandarin, and honeysuckle. Look for flavors of marmalade, toffee, and marzipan when sipping. Grilled lemon acidity brings balance to its graham cracker sweetness. The finish is rounded out with notes of chocolate, hazelnut, and rosemary.
Our roast of last year's harvest received 95 Points from Coffee Review!
Producer: Jenner Villatoro
Farm: Finca Villaure
Region: Huehuetenango
Altitude: 1,700-1,800 masl
Varietal: Bourbon
Process: Washed, Orange Co-Ferment
Roast: Light-Medium
Notes: Toffee, Marmalade, Raw Hazelnut
Imported by our friends at Onyx Coffee.
"Jenner is one of five third-generation Villatoros being groomed to oversee the family's network of small farms. Being the oldest brother of three siblings, Jenner is confident, and a curious leader, implementing his father's high standards on the farm as director of Quality Control with a grace that shows his potential.
"He and his brother Rodyn manage the naturals and anaerobics. You'll often find Jenner in the family cupping lab, or monitoring cherry on the new raised African drying beds. Jenner's small lot is next to his Cup of Excellence award-winning uncle Pedro's lots, and is called Las Cuevitas for the rock outcroppings and small caves punctuating the steep mountainside."
Naranjas Nadando translates to "Swimming with Oranges." Why? After picking, whole cherries are soaked for 40 hours with organic orange juice and orange peel. The cherries are depulped without using water, then fermented for another 36 hours in GrainPro bags with organic orange juice and orange peel. Finally they are thoroughly washed and dried for 14 days on raised beds in a greenhouse.
Rather than making the coffee taste like oranges, the added natural sugar and yeast fuel and alter the fermentation process. We were impressed by the delicacy and complexity of the brewed cup, with floral hints of honeysuckle and rosemary accompanying citric and caramelized sugar base notes.