This mix of red and yellow caturra varieties was planted at 1350MASL in the Tico Pepe micro-lot. This coffee is one of the oldest varieties they have worked with at El Vergel, giving them a lot of experience to obtain the most potential. It gets its name from naturally grown guava trees around this region and their unique effect that contribute a distinct note to the coffee’s flavor profile. After undergoing a two-step fermentation process - 14 hours of anaerobic fermentation in short tanks followed by 48-52 hours of anaerobic fermentation in stainless steel tanks, it is intermittently sun-dried for 12-15 days and then stored for 1.5 months in grain pro for optimum maturation.
We taste: tropical, rose, cardamom, juicy, creamy dark chocolate, mint