Guatemala Punta Del Cerro – Double Fermentation Process
Bright, Sweet, and Beautifully Refined
This exceptional nano-lot from Finca Esperanza offers a vibrant, complex cup with standout clarity. Expect lively notes of lemon, florals, and soft stone fruit layered over a delicate hint of berry-like acidity—think raspberry or blueberry with a zesty twist. Underneath, you’ll find subtle chocolate, malt, and spice tones reminiscent of African coffees, making this a beautifully layered experience.
Best enjoyed as a light roast, where its sweetness and bright citric character truly shine. Sourced from the Punta Del Cerro field at Finca Esperanza—one of the highest altitude farms in Huehuetenango—this coffee is grown and processed by Rodin Villatoro, a rising star in Guatemala’s boutique coffee scene. The Villatoro family, known for their award-winning coffees, has been cultivating excellence across generations. Rodin’s processing method, Mosto, is inspired by classic Kenyan techniques—adding juice from a previous fermentation (mosto) to enhance complexity while maintaining the clean character of a washed coffee.
This is a true rarity. Each bean was carefully selected and meticulously processed, representing the best of high-elevation Guatemalan coffee and the artistry of a new generation producer.
Tasting Notes
Coffee Cherry Process
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Mosto Double Fermentation Process:
Harvesting: Ripe coffee cherries are carefully handpicked at 23°–24° Brix to ensure peak sugar content and optimal ripeness.
First Fermentation: Whole cherries are placed in GrainPro bags and fermented for 40 hours. Mosto—a liquid from a previous anaerobic fermentation—is added to enhance complexity. Throughout the process, temperature and pH levels are closely monitored to maintain quality and consistency.
Second Fermentation: After depulping with minimal water, the coffee undergoes a second 40-hour fermentation in sealed GrainPro bags to further develop depth and clarity in the flavor profile.
Drying: Beans are sun-dried on raised beds inside a greenhouse for 14–17 days. They’re turned by hand every two hours for even drying and covered at night to protect from moisture. Drying continues until the beans reach a stable moisture level of 11–12%.
Bean Variety
- Light Roast: Bourbon, Caturra
