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the water used is melted glacial water from Pico de Orizaba [Citlaltépetl]
The process is highly complex but put simply the green beans are steamed gently then immersed in water saturated with flavour compounds of coffee
develops well thereafter
Recommended minimum resting period (post the roast date): 3 days
Guatemala La Morena 500g Roast Depth:Light the water used is meltedGuatemala has preserved more of the traditional Typica and Bourbon varieties of Arabica than most other Latin American growing countries; this is generally seen as the reason for the heightened complexity and quality of Guatemalan coffees. The La Morena microlot was produced by eleven female farmers from Huehuetenango. The city of Huehuetenango, is in west central Guatemala. It lies at an elevation of 1,890 metres above sea level on the southern
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