Guatemala Nueva Montana
Located in the Fraijanes region of Guatemala is Finca Nueva Montana (‘new mountain’) which is owned and operated by Antonio Gonzales. Nueva Montana has high levels of rainfall and very variable humidity, the very rich volcanic soils are regularly topped with ash deposits caused by eruptions from the nearby Pacaya volcano. Volcanic ash provides important mineral boosts to the soils creating an ideal growing environment for the Yellow Catuai varietals growing strongly across Nueva Montana.
For Antonio’s yellow honey process the coﬀee cherries are picked and hand sorted, they are then immediately moved onto the de-pulping stage where they passed through a pulper removing a small amount of mucilage using the least amount of water possible. Once the coﬀee exits the de-pulper it is transferred to raised beds in a ventilated and shaded area to dry with a good amount of mucilage intact, for a total of 17 days. Coffee’s from the Fraijanes region of Guatemala typically have a sparking almost fizzy citrus acidity, the process used by Antonio softens this to be more refined and balanced to the light creamy body.
This coffee is another great example of how small holder farmers are experimenting with different processing methods to better enhance and develop the flavour of their crops.
The flavour of those tropical fruits come through strong however, and the vanilla floral notes play a complimentary role to the refined citric acidity. A lingering sweet milk chocolate aftertaste develops from the light creamy body. A well balanced coffee that truly highlights the yellow honey process.