bohnenbild rohkaffee guatemala anaerobic

Direct: Guatemala anaerobic

12 Reviews

€24.90*

Content: 1 kg

Prices incl. VAT plus shipping costs (free from €150)

Taste: Candied orange, red berries
Processing: Anaerobically fermented
Perfect for portafilter & filter

Currently out of stock.

Weight

1kg

5kg

15kg

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Green Coffee Direct Guatemala anaerobic

Anaerobically processed coffee, fruity with caramel-like sweetness.
Intense aromas of candied oranges, red berries, and plum.
Ideal for filter coffee or cappuccino.

Green Coffee Direct
Guatemala anaerobic

Anaerobically processed coffee, fruity with caramel-like sweetness.
Intense aromas of candied oranges, red berries, and plum. Ideal for filter coffee or cappuccino.

Taste Profile

Discover the distinctive taste of this coffee.

Taste Profile

Discover the distinctive taste of this coffee.

Aroma

Candied oranges, red berries, plum

Taste

Candied orange and red berries

Aftertaste

Red fruits

Fruit Acid

Pronounced

Sweet

Pronounced, caramel-like

Body

Silky

Guatemala Anaerobic Profile

All the essentials at a glance.

Profile
Guatemala anaerobic

All the important information at a glance.

Origin: Guatemala

Type: Arabica

Variety: Caturra

Processing: Anaerobic Honey

Certification: Direct Trade

Origin: Acatenango, Guatemala

Producers: Finca la Senda, Arnoldo Pérez Melendez and Maria Eugenia Escobar

Cultivation altitude: 1750 meters above sea level

Harvest: Selective hand-picking

Screen Size: 14

Quality: SHB (strictly hard bean)

SCA Score: 86.75 points

Density (ISO): 731 g/L

Moisture Content: 10.2%

Water Activity: 0.54

Caffeine (prepared as SCA Cupping): 78.3 mg/dl

Chlorogenic Acid (prepared as SCA Cupping): 144.11 mg/dl

Harvest Year: 2024

Origin

From cultivation to your cup - find out more about the origin of the raw coffee here.

finca la senda guatemalaanaerobic rohkaffee

The Finca la Senda is an innovative farm in Guatemala, run by Arnoldo Pérez Melendez and Maria Eugenia Escobar. The origins of Finca la Senda date back to the forties, when Arnoldo's father pioneered coffee cultivation in the surroundings of Aldea el Socorro in Acatenango. The farm extends from the village boundaries to Mount Balám, the "Hill of Jaguars" in the locals' language. Coffee is grown at an altitude ranging from 1,550 to 1,970 meters, while nature takes its course further up the mountainside, preserving a unique biosphere. Coffee is harvested on an area of about 27 hectares. Arnoldo has spent his entire life with coffee, a beloved product that not only sustains his family but also many families in Aldea el Socorro, as all his employees (14 year-round, about 70 during harvest) are villagers. In recent decades, Arnoldo and Maria focused on cultivation, delivering the coffee to the local cooperative. This aging model took an unexpected turn in 2017 with the visit of a specialty coffee trader and a coffee consultant.

During a blind tasting of many coffee varieties from the region, the potential of the cherries from the Finca became apparent. The subsequent discussion prompted Arnoldo and Maria to build their own "beneficio" in 2017 to have a direct influence on the processing of the coffees. Variety and Processing The varieties grown on the Finca are Caturra (approx. 65%), Bourbon (approx. 25%), and Typica (approx. 10%), all harvested between late November and March. Only Caturra beans were used for this coffee. The volcanic soil provides good nutrients, and the climate in the region is ideal for coffee cultivation. This results in high-quality coffees that consistently impress, even at the Cup of Excellence. After harvesting, the cherries are cleaned and hand-sorted to ensure that only cherries at the right ripeness are processed. Subsequently, the cherries are anaerobically fermented for approximately 40 hours, then the pulp is removed, and the coffee is dried on African beds in the shade for 6 to 8 weeks. This very elaborate processing method leads to the exceptional taste profile reminiscent of candied oranges and red berries.

Origin

From cultivation to your cup - learn more about the origin of the raw coffee here.

The Finca la Senda is an innovative farm in Guatemala, run by Arnoldo Pérez Melendez and Maria Eugenia Escobar. The beginnings of Finca la Senda date back to the forties, when Arnoldo's father pioneered coffee cultivation in the surroundings of Aldea el Socorro in Acatenango. The farm stretches from the village boundaries to Mount Balám, the "Hill of the Jaguars" in the locals' language. Coffee is grown at an altitude ranging from 1,550 to 1,970 meters, while nature takes its course further up the mountainside, preserving the unique biosphere. Coffee is harvested on an area of about 27 hectares. Arnoldo has spent his entire life with coffee, a beloved product that not only sustains his family but also many families in Aldea el Socorro, as all his employees (14 year-round, about 70 during harvest) are villagers. In recent decades, Arnoldo and Maria focused on cultivation, delivering the coffee to the local cooperative. This aging model took an unexpected turn in 2017 with the visit of a specialty coffee trader and a coffee consultant.

During a blind tasting of many coffee varieties from the region, the potential of the cherries from the Finca became apparent. The subsequent discussion prompted Arnoldo and Maria to build their own "beneficio" in 2017 to have a direct influence on the processing of the coffees. **Variety and Processing** The varieties grown on the Finca are Caturra (approx. 65%), Bourbon (approx. 25%), and Typica (approx. 10%), all harvested between late November and March. Only **Caturra beans** were used for this coffee. The volcanic soil provides good nutrients, and the climate in the region is ideal for coffee cultivation. This results in high-quality coffees that regularly impress at the Cup of Excellence. After harvesting, the cherries are cleaned and hand-sorted to ensure that only cherries with the right degree of ripeness are processed. Subsequently, the cherries are **anaerobically fermented for approx. 40 hours**, then the pulp is removed, and the coffee is dried on African beds for **6 to 8 weeks in the shade**. This very elaborate processing method leads to the exceptional taste profile reminiscent of candied oranges and red berries.

Preparation Recommendation

Guatemala Anaerobic Red Honey should be enjoyed as a single-origin or can be added to a blend to introduce a fruity, complex note.

Perfect as a filter coffee (including Aeropress) or in the French Press. Alternatively, as a Cappuccino - the milk enhances the fruity notes and reduces the acidity.

Preparation Recommendation

Guatemala Anaerobic Red Honey should be consumed as a single-origin or can be added to a blend to introduce a fruity, complex note.

Perfect as a filter coffee (including Aeropress) or in a French Press. Alternatively, as a Cappuccino - the milk enhances the fruity notes and reduces the taste acidity.

Ingo's Roasting Recommendation & Roasting Profiles

I recommend a light or medium roast for this coffee, which fully brings out the fruity notes and complexity of the coffee.

You can find suitable roasting profiles for this bean here:

Ingo's Roasting Recommendation & Roast Profiles

For this coffee, Ingo recommends a light or medium roast that fully brings out the fruity notes and complexity of the coffee.

You can find suitable roast profiles for this bean here:

Packaging

Optimally packaged to protect the quality of the raw coffee beans during shipping and storage.

The raw coffee is delivered in high-quality, transparent, and resealable Ecotact freshness bags, available in either 1 kg or 5 kg options. These bags ensure that the coffee is optimally protected from external influences such as air, moisture, and light to preserve its freshness and flavours to the fullest. For larger quantities, we also offer the convenient 15 kg Bag-in-Box – a packaging solution that makes storage and handling particularly easy and efficient. This way, your raw coffee remains perfectly protected.

Packaging

Optimally packaged to protect the quality of the raw coffee beans during shipping and storage.

The raw coffee is delivered in high-quality, transparent, and resealable Ecotact freshness bags, available in either 1 kg or 5 kg. These bags ensure that the coffee is optimally protected from external influences such as air, moisture, and light to preserve its freshness and flavours to the fullest. For larger quantities, we also offer the practical 15 kg Bag-in-Box – a packaging solution that makes storage and handling particularly easy and efficient. This way, your raw coffee remains well protected.

Coffee Knowledge

Knowledge and guide to raw and roasted coffee beans.

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Coffee Knowledge

Knowledge and guides on raw and roasted coffee beans.

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Roasting Knowledge

Roast profiles, guides, and information on coffee roasting.

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Roasting Knowledge

Roast profiles, guides, and information on coffee roasting.

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Taste of candied orange and red berries

Acid / Acidity:	3: pronounced
Certification:	Direct Trade
Character:	Fruity
Empty string:	Arabica
Origin:	Guatemala
Perfect for:	Fruity filter coffee
Processing:	Anaerobic Fermentation, honey
Sweet:	2: medium

Product name: Coffee (green, unroasted)
Ingredients: 100% coffee
Storage: Store in a cool, dry place
Other: Contains naturally occurring caffeine, green coffee is intended exclusively for further processing by roasting.

The payment is uncomplicated in our store! You can find detailed info about payment and shipping here. We offer the following payment methods:

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We ship orders from a warehouse in Germany via DHL Paket (for shipments within Germany) or DHL International Premium (for shipments to all other countries).

DHL Paket / DHL International Premium

Direct: Guatemala anaerobic

Green Coffee Direct Guatemala anaerobic

Green Coffee Direct Guatemala anaerobic

Taste Profile

Taste Profile

Aroma

Taste

Aftertaste

Fruit Acid

Sweet

Body

Guatemala Anaerobic Profile

Profile Guatemala anaerobic

Origin

Origin

Preparation Recommendation

Preparation Recommendation

Ingo's Roasting Recommendation & Roasting Profiles

Ingo's Roasting Recommendation & Roast Profiles

Packaging

Packaging

Coffee Knowledge

Coffee Knowledge

Roasting Knowledge

Roasting Knowledge

Green Coffee Direct
Guatemala anaerobic

Profile
Guatemala anaerobic