Roasters Note: This is an interesting take on what is a popular coffee: the Guatemalan Caturra. All washed coffee is technically “anaerobic” (there’s no oxygen under water) and so the term is a bit tricky to use without going to detail. For this lot the coffee and water it’s washed in is fermented in oxygen-less environments in a big vat. For this coffee it improves the structure of the apple flavours without increasing the ferment notes.
Background: Finca Aurora was established in 1887. In 2002, it was purchased by the current owner POLA S.A.
Totaling 121 hectares in size, Finca Aurora is surrounded by forest, rivers, and natural springs giving the plantation excellent sources for natural water and nitrogen. A canopy of pine, inga and endemic trees help provide shades to coffee trees. With 23 hectares of coffee farm land, Arturo Sanchez manages the farm and produces around 470 bags of green coffee a year.
With this lot, Finca Aurora have adapted an anaerobic fermentation process. Anaerobic means life without air, it is the development of an ecosystem of bacteria that are generated without the presence of oxygen. This ecosystem creates attributes and characteristics that are reflected in coffee, giving it cup complexity. Fermentation time, temperature and PH levels among other things are carefully designed and controlled resulting in exotic aromas and intense flavours with notes of red fruits, grapes and wine.
Finca Aurora does not have guardiolas or rotator drum dryers. After being processed, coffee is dried naturally on parihuelas or African raised beds in the greenhouse. When there’s too much humidity in the air, static dryers are used for pre-drying parchment before going on raised beds. To ensure cup quality, parchment is dried until moisture content is at 10.5%. Finca Aurora also has its own dry mill where coffee is milled and prepared for export.
Company owned by POLA S.A.
Milled on site
Toffee apple aroma, carries over to the flavour well. Apple acidity, golden raisin and allspice flavours and finish.