Guatemala Blue Ayarza Washed Classic
About This Coffee
The Region
The region of Ayarza is a special one, landmarked by the drastic landscape and cold blue water from the Laguna de Ayarza and Laguna Azul. The lake was formed by two massive volcanos that collapsed and formed a large crater.
The legends surrounding this lake are numerous and the bottom has never been found. There is a large white rock of a petrified woman who didn’t follow the orders of Jesus. In short, there are simply too many good stories about Ayarza to do it justice!
Olam Guatemala always knew the region had massive potential to produce specialty coffee, but the cups that we found were usually solid but unsurprising. Two years ago we rented a wet mill at 1,500 meters on a RFA certified farm. The quality coming from our washed coffee was much better than we expected. Next we tried some naturals by buying cherry in Ayarza and transporting it to a region that had plenty of patios and good wind for drying. This has now been extended to include honey process alongside experimental lots.
The Process
At the Olam Cherry mill we have several options as to how we can process washed coffee. The beginning of the process is the same for all: strict picking and reception standards (picked ripe with less than 3% of greens), cherry floatation, de-pulping and screen sorting to remove any remaining under-ripes. From this point there are two paths that the coffee can take.
Path 1: the coffee is fermented for 14 hours using a Fermaestro to determine the end of the fermentation, washed, dried on the patio and finished in a mechanical drier.
Path 2: the coffee is sent straight to the mechanical washers (removing the mucilage), sent through a Centriflux to remove excess water, then dried at low temperatures mechanically.
Natural factors along with the two paths above mean that the coffee can exhibt subtly defend profiles. One profile tends to be more acidic and the body is a touch lighter, this exhibits the winey character that cuppers often catch on fruity lots, so we call this ‘Vinoso’. The other profile is sweeter and a little more body driven – this the standard top washed profile for Santa Rosa, but sometimes we call it ‘classic’. We separate these accordingly and offer as subtly different takes from this region of huge potential.
- Subregion Lake Ayarza, Santa Rosa
- Producer Type Small Holder Farmers
- Processing Washed
- Bag Types Grain Pro / Ecotact
- Plant Species Arabica
- Variety Bourbon, Catuai, Pache, Anacafe 14, San Ramon
- Min Growing Altitude 1400m
- Max Growing Altitude 2000m
- Screen Size 15 Up
- On Sale No
- Top Lot No
- Price Per Kg €7.75
- Status Spot
- Coffee Grade GTM CA WA SHB FANCY
- CTRM Contract Number P8002172-1
- Origin Guatemala
- Warehouse Vollers Hamburg