Yancy’s Koji

CHF21.00

250 g

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Description

About Yancy Pérez and Finca La Senda

Producer Yancy applied 2 different experimental fermentation processes to this experimental coffee. First, she used Koji molds/bacteria and did a Koji fermentation. And later she did a second fermentation called carbonic maceration which is originally coming from wine industry.

Yancy Pérez is a 3rd generation coffee producer. The farm Finca La Senda originally founded by her grand father in 1940s. And later duty taken over by Yancy’s parents; Arnoldo and Maria Eugenia Pérez. Today production is done by 2nd and 3rd generation family members. Finca La Senda is located on the slopes of Mount Balám facing volcanos of Acatenango and Volcano de Fuego. The farm enjoys ideal conditions for growing coffee, with altitudes between 1600 and 2,000 meters above sea level.

Origin: Direct Trade from Guatemala
Department: Chimaltenango
Municipality: Acatenango
Village: Aldea El Socorro
Farm: Finca La Senda
Producer: Yancy Pérez
Variety: Bourbon
Type: %100 Arabica
Process: Semi washed
Altitude: 1600m – 2000m
meters above sea level.
Our Cupping Notes: Pineapple and
dates. Experimantal process.
Intensity: Koji fermentation and
carbonic maceration. Heavy body with
refreshing acidity, very sweet and
chocolaty aftertaste.