Guatemala Finca Cajalum


Maudiel Morales Perez grows Caturra and Bourbon exclusively at Finca Cajalum, a farm of around 2.5 hectares. Ripe cherries are harvested and depulped on the same day before undergoing a wet fermentation for 36-48 hours. The coffee is then washed three times before being left to dry for up to four days.

Region  :  Huehuetenango
Altitude  :  1698 masl
Varietal  :  Caturra
Process  :  Washed

Flavour Notes : Pear, raisin, toffee

Roast Level : Single Origin Espresso Profile

What our Baristas say : Have you ever wondered what would happen if you put sticky date and fruit juice in a blender? We think it would taste something like this. Thick, sweet, sticky and complex.

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