El Oso Pando Guatemalan Roast

Cubulco Green Coffee Beans Nestled in the heart of Guatemala, the small town of Cubulco, located within the Baja Verapaz department, holds a rich coffee heritage. This picturesque region, with altitudes ranging from 1600 to 1800 meters above sea level, is home to a predominantly indigenous population, primarily of Achi Mayan descent. Scenic highlands dotted with small-sized farms characterize this area, where traditional agricultural practices prevail, and local farmers operate their own wet mills. Cubulco represents a community of dedicated small producers, striving to create a consistent, high-quality coffee blend year after year. Among the key contributors to the Baja Verapaz Cubulco lot are Las Anonas, Las Naranjas, La Esperanza, Grano de Oro, Finca Las Piedras, and other local smallholders. In the cup, Cubulco delights with flavors reminiscent of dark chocolate, red grape, and orange zest, accentuated by its bright acidity and medium body. Guatemalan Green Coffee Beans Guatemala, blessed with fertile volcanic soil, diverse microclimates, and mountainous terrain, stands as an ideal coffee cultivation destination. Centuries of agricultural history have transformed Guatemala into a spectacular coffee origin. Guatemalan green coffee beans have become a beloved choice among roasters and coffee enthusiasts due to their diverse flavor profiles, influenced by the country's various growing regions. Guatemalan Unroasted Coffee Quality Specifications Coffee designated as Strictly Hard Bean (SHB) thrives at elevations of 1,200 meters above sea level or higher. High-altitude cultivation results in slower maturation of coffee cherries, allowing them to absorb more nutrients. This leads to denser, sweeter green coffee beans of superior quality. During the dry milling process, this lot underwent further sorting to meet European Preparation (EP) specifications, with a minimum screen size of 15 and a maximum of eight defects per 300 grams. Washed Coffee Processing Method In the "washed" or "wet" process, meticulous sorting ensures uniform ripeness and the removal of any defective cherries. The coffee beans are then separated from their skins using depulping machines and transferred to fermentation tanks to eliminate the mucilage – the remaining fruit remnants. Subsequently, the coffee undergoes drying until it reaches the optimal moisture level. Washed processing, widely embraced in coffee production, allows the coffee's true character to shine through. The resulting cup profile reflects the unique terroir of the coffee, showcasing the influence of growing conditions and the region. FLAVOR: Dark Chocolate, Red Grape, Orange Zest BODY: Medium ACIDITY: Bright PROCESS: Washed