Orange & Ginger
Harvest: February 2020
Producer: Mynor Cano
Variety: Caturra (90%), Bourbon (10%)
Altitude: 1,540 - 1,610 masl
This is our first coffee of the year from Guatemala, and we’re kicking off the season with a beautiful lot, produced by Mynor Cano. Despite its relatively small size, Guatemala’s coffee-producing regions have very different regional profiles, making it one of our favorite origins to work with! Huehuetenango is probably the most famous of these regions and easily the most enjoyable to pronounce (way-way-ten-AN-go!). This area has the highest non-volcanic mountains in Central America, and some of the most exciting, and complex coffees we’ve tasted from Guatemala have come from here.
Mynor Cano owns a 20 hectare farm in the north west of Huehuetenango, a three hour drive from the Mexican border. He inherited his farm, La Galera, from his father, who always taught him to work with love for the plants they sow, and with a strong social and environmental conscience. During the harvest season, pickers are paid to collect only the ripe, burgundy cherries and all unripe, shriveled and defective fruits are carefully removed by hand. This process is time consuming and labour intensive, but Mynor recognises that producing high quality coffee gives his family a better life, as well as the people who harvest and help process the final product. This lot is made up of 90% Caturra and 10% Bourbon. After being depulped, it has been fermented for 30 hours, before being washed and patio dried for 5-6 days.
The arrival of fresh Guatemalan's is something we look forward to every year, and our importers Primavera do a fantastic job, working closely with the producers at origin . The quality this year, has once again been impressive, and this coffee stood out for its wonderful structure, sweetness and distinctive flavours. Expect a well balanced and full cup, with notes of orange, caramel and a long ginger cake finish.