SEASONAL THE ROCKS

ProducerPedro Aguilar

RegionSan Antonio Huista, Huehuentenango

Altitude1500-1680 meters above sea level

VarietalCaturra, Bourbon, Mundo Novo, Catuaí

ProcessWashing. Fermentation for 32 hours in ceramic tanks.

HarvestJanuary 2025

GradesMilk chocolate, white grapes, stone fruit. Medium acidity and medium body.

This is thesecond year we buy this coffee, a profile that we love atAmauta:sweet, juicy and fruity, with a perfect balance in bothespressoas infilterIt's a coffeeconsistent and fun to toast, which makes us fall in love again every season.

About the producerMore than 30 years ago, when many producers focused on quantity,Peterdecided to bet on thequalitySince then, he has perfected every detail of his process, with the pride of someone who grows something truly special.

Process

The ripest cherries are carefully picked and immediately taken to the pulper. Once the pulp is removed, the cherries are passed to afermentation tank—a cement structure covered with ceramic tiles— where adry fermentationwhich reduces water usage and highlights the complexity of the coffee. Fermentation lasts about32 hours, after which the coffee is rinsed and left to rest in clean water for12 more hours. Then the coffee is dried in the sun for6 days, only of9:00 a.m. to 2:00 p.m., to ensure even drying. Pedro stirs the beans every 20 minutes, ensuring uniformity and stability in the final result.

The origin

The farmThe RocksIt gets its name from the large formations oflimestone rockthat are found on the ground. These rocks help toretain organic matter and prevent erosion, creating an ideal microecosystem for cultivation.