Guatemala Guatemala Finca Nueva Armenia Lot 6
Tastes Like: Peach, Mandarin, Soft & Juicy, Caramel Candy
Origin: Guatemala Guatemala Finca Nueva Armenia
Variety: Parainema
Producer: Antonio Recinos Alvarado
Elevation: 1300 masl
Process: Pink Washed, which refers to the color that the Cherrys turn during Wine Yeast Inoculation.
Antonio Recinos Alvarado, the fifth generation of the Recinos family at the La Nueva Armenia farm.
The Thermal-Lactic fermentation process aims to introduce lactic bacteria known to enhance flavors, aromas, and texture. It involves a 72-hour fermentation, starting at 32 degrees and dropping to 22 degrees, creating a thermal shock.
We are extremely excited to have purchased this entire lot through Balam Coffee Project. Exclusive to Helm, we love what Balam has been doing and the continued access to exceptional coffee's like this one from Antonio.
Tastes Like: Peach, Mandarin, Soft & Juicy, Caramel Candy
Origin: Guatemala Guatemala Finca Nueva Armenia
Variety: Parainema
Producer: Antonio Recinos Alvarado
Elevation: 1300 masl
Process: Pink Washed, which refers to the color that the Cherrys turn during Wine Yeast Inoculation.
Antonio Recinos Alvarado, the fifth generation of the Recinos family at the La Nueva Armenia farm.
The Thermal-Lactic fermentation process aims to introduce lactic bacteria known to enhance flavors, aromas, and texture. It involves a 72-hour fermentation, starting at 32 degrees and dropping to 22 degrees, creating a thermal shock.
We are extremely excited to have purchased this entire lot through Balam Coffee Project. Exclusive to Helm, we love what Balam has been doing and the continued access to exceptional coffee's like this one from Antonio.
Tastes Like: Peach, Mandarin, Soft & Juicy, Caramel Candy
Origin: Guatemala Guatemala Finca Nueva Armenia
Variety: Parainema
Producer: Antonio Recinos Alvarado
Elevation: 1300 masl
Process: Pink Washed, which refers to the color that the Cherrys turn during Wine Yeast Inoculation.
Antonio Recinos Alvarado, the fifth generation of the Recinos family at the La Nueva Armenia farm.
The Thermal-Lactic fermentation process aims to introduce lactic bacteria known to enhance flavors, aromas, and texture. It involves a 72-hour fermentation, starting at 32 degrees and dropping to 22 degrees, creating a thermal shock.
We are extremely excited to have purchased this entire lot through Balam Coffee Project. Exclusive to Helm, we love what Balam has been doing and the continued access to exceptional coffee's like this one from Antonio.
