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Origin: Organic Guatemala
Farm: Guaya'b Cooperative
Acidity Profile: Medium
Altitude: 1300 m - 1650 m
Variety: Catuai / Caturra
Washed process is one of the most traditional methods to separate the bean from the fruit layer. The process consists of fermenting the coffee cherry first and then taking it through the turbulent water with the intention of removing the skin layer and the mucilage, leaving only the parchment and silverskin. The process yields clean coffee; allowing you to taste the coffee itself. This is only possible due to no impact of the mucilage on the final flavors.
Tasting Notes: Notes of caramel, lemon-lime with refreshing sweet tea finish.