Coffee Beans

LA CUMBRE

1 5

LA CUMBRE

Name: LA CUMBRE
Brand: THE BARN Berlin Coffee Roasters
SKU: LA CUMBRE 250g
Price: 16.5 EUR
Availability: OutOfStock

Plum. Sencha Tea.

16.50 €

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Incl. VAT, excl. shipping

Origin:	Huehuetenango, Guatemala
Roast:	Filter
Producer:	Catalina Manuel Jose
Altitude:	1700 Meters
Varietal:	Caturra
Process:	Washed

We were recently introduced to La Cumbre by our partner in Guatemala, Nadine Rasch. Catalina Jose inherited this parcel of land from her father, who inspired her to continue farming in the beautiful region of Huehuetenango. La Cumbre offers a refined profile that is a superb example of the Huehue terroir: fully washed, sweet, and crisp.

Size 250g 1000g

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Delivery 1 to 3 days in 🇩🇪. Free shipping for orders over 44 €.

Out of stock

TECHNICAL DETAILS

Producer:

Catalina Manuel Jose

Origin:

, Guatemala

Altitude:

1700

Body:

Sweetness:

Acidity:

Varietal:

Caturra

Process:

Washed

View full details

We love coffee from Huehue for its complex sweetness and La Cumbre offers perfect balance in the cup. On the palate, the texture is elegant and crisp, like Sencha tea. Notes of plum and milk chocolate are supported by the gentle acidity of white grape.

The region of Huehuetenango is home to some of our favourite Guatemalan producers. La Cumbre - the summit - is one of the highest points in the area that surrounds the town of San Antonio Huista. The rich, verdant landscape offers fantastic terroir for coffee. Catalina produces the Caturra, Bourbon, and Pache varietals. Across the farm, evergreen grevillea trees provide shade for the different coffee.

This coffee is the result of a great deal of effort by Catalina and her family; she herself is in charge of the processing of this coffee. The steep landscape means that sacks of cherries are moved by horse from the farm to the road, and then loaded into a truck which brings them to the mill.

First, the coffee is harvested at peak ripeness and then must be transported to the wet mill. The coffee is depulped with the use of water and then placed in a cement tank to dry ferment. Fermentation lasts 24 hours. After the fermentation, the coffee is washed and then placed in a clean tank to soak with water for an additional 8 hours. Finally, the coffee is placed in the sun to dry. The coffee spends about 6 hours in direct sunlight every day for 6 days.

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