FINCA EL RECUERDO GUATEMALA
Finca El Recuerdo
November – March
Mario Ricardo Alacron Melendez is the producer who is responsible for this amazing lot, processed using the anaerobic fermentation system. We believe that the best way to describe his work is by using his own words:
“I started Truth Trading Company with Christian Starry in 2015 after seeing how our parents were struggling with the prices for coffee. We market not only coffees from our farms but also from other growers we know and trust. We do so in a completely honest and fully transparent way. With this particular lot I start the post-harvest by fermenting the cherries before drying. We put them inside sealed containers connected to tubes that allow the oxygen to escape, keeping the carbon dioxide trapped with the coffee. The anaerobic fermentation lasts 100 hours.
The drying phase starts on the concrete patio. We usually spread the coffees in the early hours of the morning so that there is no thermal shock. I know that the beans are less sensitive to temperature change when the moisture content is high, so using the patio to kickstart the process doesn’t affect the quality.
The beans are then moved to raised beds inside a poly tunnel where humidity and temperature are constantly monitored. The entire process can take up to 30 days”
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