EL LIBANO

Can I have 250g

Leave as Beans

Blackberry • Plum • Cocoa

$16.00
Quantity - +

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REGION

  • Chimaltenango, Acatenango

VARIETY

  • Bourbon, Caturra and Typic

PROCESS METHOD

  • Washed, patio dried

Notes

Herbert Estuardo Perez Liquidano, who is a third-generation coffee producer on this farm. In the early days, El Libano coffee was commercialised in cherry form with other farms and/or buyers who took it to local wet mills for the post-harvest process. When coffee production at the farm increased between 1958 and 1960, a wet mill was built on a lower part of the farm and drying fields were built in the higher parts. There have been many changes to the farm since then. They improved the quality of what they could produce via modernisation of the wet mill and the pulping area, and by improving the drying process. In the drying area, they have increased the drying patios and added a Guardiola dryer, which has the capacity of processing 40 quintales (4 kilos) of coffee. El Libano plays an important role for the local people. The farm’s workers have been provided with equipped houses to live in on the farm with their families, and they’ve also built not just one but two modern swimming pools for workers and their families.

GUATEMALA

Region: Chimaltenango, Acatenango
Altitude: 1350masl
Harvest: April – July 2019

FILTER RECIPE

Method: Pour Over
Dose: 15g
Water: 250g / 90°C
Time: 3-4 mins