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["americas","beans","coffee","Light Roast","woman producer"]
Guatemala La Senda Pache Mosto
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From the legendary Finca La Senda in Guatemala, no strangers to experimental processing techniques, comes another shining example of their care and attention to detail. Many of these techniques have been inspired by the wine industry, which has been a major source of ideas for post-harvest processing for the coffee industry in general. This relatively novel method to the coffee industry, Mosto fermentation, is actually a technique that has been used in winemaking for thousands of years. For their anaerobic mosto fermentation, producer Yancy and her team take the fermentation juice from a previous batch of fresh coffee cherries and add it to sealed, oxygen free barrels. The natural yeasts and bacteria from the fermentation juice of the previous batch help to add complexity and depth, enhancing the natural flavor and terroir of the beans. Once fermentation is complete, the cherries are then laid to dry in the shade under the careful watch of the La Senda team. The result is a coffee with notes of red fruits, rich dark chocolate, graham cracker, a berry acidity, simple syrup sweetness, and a juicy mouthfeel.
Check out the Vigilante Origin Film: The Path, Finca La Senda
How to Brew It:
This coffee should perform well on all brewing methods. We recommend using a coffee to water ratio of 1:15, with a brew temperature of 197-203 degrees.
Country Guatemala
Region Acatenango
Varietal Pache
Altitude 1750 MASL
Production Method Anaerobic Natural Mosto
Roast Level Light
La Senda Pache Mosto
Guatemala
Tasting Notes
Strawberry
Dark Chocolate
Graham Cracker
Berry Acidity
Simple Syrup
Juicy
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