Finca La Laguna is a Caturra varietal coffee from Guatemala processed using an anaerobic natural method, resulting in a bold, fruit-forward, and highly expressive cup profile. After harvesting, the coffee cherries are placed in sealed tanks and fermented anaerobically for five days under shaded conditions to maintain temperatures below 35°C for controlled fermentation. Once fermentation is complete, the cherries are rinsed and dried on raised beds for approximately 15–20 days, depending on weather conditions. This extended anaerobic fermentation plays a major role in developing the coffee’s intense and distinctive flavor profile.
Sensory Profile
This coffee delivers a vibrant and intense cup reminiscent of fruit punch, dominated by purple and red fruit notes, complemented by chocolate sweetness and a pleasant fermented “funky” character typical of extended anaerobic processing. The cup is bright, juicy, and highly aromatic, with pronounced acidity and strong flavor intensity.
Why This Coffee Tastes This Way
The intensity and fruit-forward character are the result of the extended anaerobic fermentation process. During fermentation, acids and aromatic compounds develop, enhancing the coffee’s natural fruit characteristics and creating the distinctive funky notes. This processing method emphasizes intensity and fruit complexity, sometimes at the expense of more delicate terroir and varietal nuances, resulting in a powerful, bold, and expressive coffee.
ضمان لمدة عام واحد: ضمان رسمي على جميع الآلات والمطاحن.
سنتغلب على أي سعر. راحة البال، إرجاع خلال ١٤ يومًا
شحن وإرجاع مجاني: على جميع الطلبات التي تزيد قيمتها عن 500.00 درهم إماراتي
Three Coffee – Finca La Laguna (Guatemala)
Finca La Laguna is a Caturra varietal coffee from Guatemala processed using an anaerobic natural method, resulting in a bold, fruit-forward, and highly expressive cup profile. After harvesting, the coffee cherries are placed in sealed tanks and fermented anaerobically for five days under shaded conditions to maintain temperatures below 35°C for controlled fermentation. Once fermentation is complete, the cherries are rinsed and dried on raised beds for approximately 15–20 days, depending on weather conditions. This extended anaerobic fermentation plays a major role in developing the coffee’s intense and distinctive flavor profile.
Sensory Profile
This coffee delivers a vibrant and intense cup reminiscent of fruit punch, dominated by purple and red fruit notes, complemented by chocolate sweetness and a pleasant fermented “funky” character typical of extended anaerobic processing. The cup is bright, juicy, and highly aromatic, with pronounced acidity and strong flavor intensity.
Why This Coffee Tastes This Way
The intensity and fruit-forward character are the result of the extended anaerobic fermentation process. During fermentation, acids and aromatic compounds develop, enhancing the coffee’s natural fruit characteristics and creating the distinctive funky notes. This processing method emphasizes intensity and fruit complexity, sometimes at the expense of more delicate terroir and varietal nuances, resulting in a powerful, bold, and expressive coffee.
