Our Next Dispatch is Friday 28/01/2022. Orders close at 10:00pm on 19/01/2022.



ONA Coffee - Guatemala Las Mercedes, Double Washed - Filter

Regular price $17.00

Tax included. Shipping calculated at checkout.

Customer Reviews

No reviews yet
0%
(0)
0%
(0)
0%
(0)
0%
(0)
0%
(0)

All coffee is sold as whole beans. If you would like your coffee ground please leave a note at checkout.

Dispatch Note: ONA Coffee is dispatched directly from their roastery in Canberra within 2-3 business days of your order being placed. 



COFFEE PROFILE

Nico is always looking to expanding the possibilities and expectations of Guatemalan coffee, drawing inspiration from Kenya for his Doubled fermented Washed.

TASTES LIKE
Cranberry, dark honey, plum and milk chocolate.
ROAST Filter
COMPONENTS Guatemala Las Mercedes, Double Washed


SOURCING

Nico is always looking to expanding the possibilities and expectations of Guatemalan coffee, drawing inspiration from Kenya for his doubled fermented washed.

PRODUCER
Ruth Maria de Los Angeles Martinez
REGION
San Martin, Chimaltenango
VARIETAL Bourbon
PROCESS Double Washed
ALTITUDE 1800-2000masl

 

ORIGIN

Chimaltenango, Guatemala

The farm is planted primarily with Bourbon but has added several new varieties to diversify its offerings and discover new quality avenues. The farm's nursery holds over 35,000 plants, including Geisha, Pacamara, Red and Yellow Bourbon, and Caturra. The wet mill is a relatively new addition to Las Mercedes. Nico is always looking to expanding the possibilities and expectations of Guatemalan coffee, drawing inspiration from Kenya for his doubled fermented washed. In the double fermentation processing, farmers de-pulp the cherries immediately after harvest and place the mucilage coated seeds in fermentation tanks, with minimal water contact, for 12-24 hours. The fermentation helps to break down the mucilage making it easier to remove, and helps develop the mucilage's latent fruit character, imparting some of that character into the coffee seed. In this first stage, the fermentation continues until a large portion of the mucilage starts to separate from the seed. The coffee is flushed from the tanks into water channels where the agitation helps rinse and remove the loose mucilage, stopping the fermenting process.  The second stage is repeating the soaking in a secondary fermentation tank for another 24-48hours. This will restart the fermenting process but this time with less sugar and fruit material available. When this second stage is up, the coffee is again run through water channels where any final residual mucilage is removed before being transferred to patios to dry.