Guatemala - El Estadio Gesha (Strawberry, Tropical Fruit, Melon)
Process Method Natural
The name El Estadio is named after an actual football stadium at El Platanillo and is comprised of high scoring day lots from the top of the farm. The quality control team at the cupping lab first studies each varietal’s flavor at every brix level to determine the optimal brix for flavor of that specific varietal and for the specific process of naturals. The information is then transferred to the farm managers, to the pickers and picked accordingly. The cherries go through another selection at the wet mill when the coffee is received and weighted. For the last selection still removing slightly unripe cherries in order to maximize all the attributes when drying on raised beds. This lot took approximately 30 to 35 days sun dried natural process. During the first 3 days of the drying process the cherries are moved 3 times per hour, after day 4 until day 7 the cherries are moved every half an hour and from day 8 until the lot is done drying the cherries are moved 1 time every hour.
8oz Roasted Whole Bean Coffee. Please Note: All coffee is roasted to a Light-Medium Roast level, I feel this amount of development shows all the coffees amazing flavors. All purchased coffee should be in your hands within a week of its roast date. On rare occasion it could be within two weeks of its roast date.
Process Method Natural
The name El Estadio is named after an actual football stadium at El Platanillo and is comprised of high scoring day lots from the top of the farm. The quality control team at the cupping lab first studies each varietal’s flavor at every brix level to determine the optimal brix for flavor of that specific varietal and for the specific process of naturals. The information is then transferred to the farm managers, to the pickers and picked accordingly. The cherries go through another selection at the wet mill when the coffee is received and weighted. For the last selection still removing slightly unripe cherries in order to maximize all the attributes when drying on raised beds. This lot took approximately 30 to 35 days sun dried natural process. During the first 3 days of the drying process the cherries are moved 3 times per hour, after day 4 until day 7 the cherries are moved every half an hour and from day 8 until the lot is done drying the cherries are moved 1 time every hour.
8oz Roasted Whole Bean Coffee. Please Note: All coffee is roasted to a Light-Medium Roast level, I feel this amount of development shows all the coffees amazing flavors. All purchased coffee should be in your hands within a week of its roast date. On rare occasion it could be within two weeks of its roast date.
Process Method Natural
The name El Estadio is named after an actual football stadium at El Platanillo and is comprised of high scoring day lots from the top of the farm. The quality control team at the cupping lab first studies each varietal’s flavor at every brix level to determine the optimal brix for flavor of that specific varietal and for the specific process of naturals. The information is then transferred to the farm managers, to the pickers and picked accordingly. The cherries go through another selection at the wet mill when the coffee is received and weighted. For the last selection still removing slightly unripe cherries in order to maximize all the attributes when drying on raised beds. This lot took approximately 30 to 35 days sun dried natural process. During the first 3 days of the drying process the cherries are moved 3 times per hour, after day 4 until day 7 the cherries are moved every half an hour and from day 8 until the lot is done drying the cherries are moved 1 time every hour.
8oz Roasted Whole Bean Coffee. Please Note: All coffee is roasted to a Light-Medium Roast level, I feel this amount of development shows all the coffees amazing flavors. All purchased coffee should be in your hands within a week of its roast date. On rare occasion it could be within two weeks of its roast date.