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SPECIALTY COFFEE from GUATEMALA Los Manantiales
Recommended: Espresso
Origin: Guatemala
Variety: Red Bourbon & Geisha
Process: Washed
Producer: Ronald Pivaral
Tasting notes: Caramel, orange, cherry, milk chocolate
Los Manantiales (Bourbon&Geisha), GUATEMALA
SPECIALTY COFFEE from GUATEMALA Los Manantiales
Recommended: Espresso
Origin: Guatemala
Variety: Red Bourbon & Geisha
Process: Washed
Producer: Ronald Pivaral
Tasting notes: Caramel, orange, cherry, milk chocolate
SPECIALTY COFFEE from GUATEMALA Los Manantiales
Located in the beautiful mountains of Jutiapa, Guatemala, Los Manantiales was founded in 1997 by Adolfo Pivaral and later joined by his son, Ronald Pivaral, as general manager and is located in one of the eight coffee growing regions of Guatemala, Nuevo Oriente, known for its well-balanced and full-bodied chocolate notes.
Jutiapa is well known for its climatic conditions, with two distinct seasons, dry and rainy. Temperatures range from 8-24ºC throughout the year and annual rainfall between 900-1100mm. Surrounded by a diverse natural shade of avocado, pine, inga and gravilea trees, their farms cover 32ha reaching altitudes of 1730-2000m above sea level. The harvest season is from January to April with an average of 300 bags (69kg) per harvest.
They are divided into 14 production plots with “Traditional” and “Trendy” varieties. Innovation is at every step of the value chain, creating coffees that bring progress and sustainability to our community, offering a full range of processes.
The Geisha lot comes from a plot called -Los Pinos- and is planted at 1900msnm cultivated under the shade of Pine and Oak. The Bourbon lot comes from a plot called -La Casita- and is planted at 1750msnm under the shade of Avocado and Oak.
Mainly focused on organic fertilizers such as cow manure and coffee pulp combined with some slow-release chemical fertilizers.
Cherries are picked at blood red color to ensure sufficient sugar content (20-25ºBrix) and avoid natural fermentation in the cherry, then placed in the wet mill and washed with clean drinking water to obtain a clean and juicy cup.
The coffee is then pulped without water to keep as much mucilage content in the beans as possible, and then placed in the concrete tanks for 60h. The entire process is done under controlled conditions, lack of light and temperatures between 8-20ºC.
After 60h, the coffee is washed using traditional channels known as “correteos” with potable water. The coffee is then dried in patios for 15-18 days in parchment state.
After the coffee is collected from the patios, it is stored for 5 days in jute bags to ensure that the coffee releases the heat it brings from the outside, which helps the coffee stabilize temperature, moisture content and water activity. It is then stored in GrainPro bags and jute bags for at least 1 month before being exported.
single-brazil
Data sheet
- Country of Origin
- Brazil
- Roasted for
- Espresso
- Tasting notes
- Caramel
Milk chocolate
Orange - Processing
- Natural
- Variety
New
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- Out-of-Stock
