Our coffee
tracklist
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Guatemala El Panal Natural
Producer: Vides Family - Qawale Program
Region: La Libertad, Huehuetenango
Elevation: 1350-1650 masl
Varietals: Caturra, Bourbon
Decaf : Swiss Water® ProcessAromas: raw cacao, wine, praline
Flavors: raspberries, winey, malt, jam, cacao, raisins, Haribo, soda
Score 8736 hours pre fermentation in the picked bags. Short move in the wet mill to remove floaters. Moved to the patio for drying. 20 days drying, the first 8 days the coffee will be moved 4 times; every 2 hours, then the coffee will be moved 2 times per day until the correct moisture.
Date of arrival in Vancouver: Nov 26
Estimated processing date: Jan 27——————————————————————————————————————————————————————————————————
Guatemala Vides58 Natural
Producer: Vides Family - Qawale Program
Region: La Libertad, Huehuetenango
Elevation: 1350-2000 masl
Varietals: Caturra, Bourbon
Decaf : Swiss Water® ProcessAromas: Cacao Nibs, Milk, Honey
Flavors: Pear, Caramel, Milk Chocolate, Sugar Cane
Score 8536 hours pre fermentation in the picked bags. Short move in the wet mill to remove floaters. Moved to the patio for drying. 20 days drying, the first 8 days the coffee will be moved 4 times; every 2 hours, then the coffee will be moved 2 times per day until the correct moisture.
Date of arrival in Vancouver: Nov 26
Estimated processing date: Jan 27——————————————————————————————————————————————————————————————————
Nicaragua Super Natural
NEXT CROP 26/27
Producer: Multi Producers - Bridazul Projet
Region: Dilpito, Nueva Segovia
Elevation: 1350-1700 masl
Varietals: Caturra, Catuai
Decaf : Swiss Water® ProcessAromas: pomegranite, strawberry, red grape
Flavors: red grape, cherry, lychee, dark chocolate. A tart acidity remenesent of sparkling white wine.Date of arrival in Vancouver: Q2
Estimated processing date: end Q2——————————————————————————————————————————————————————————————————
Honduras Finca Esmerada
NEXT CROP 26/27
Producer: Finca Esmeralda
Region: Sempedrama, Comayagua
Elevation: 1750 masl
Varietals: Caturra, Typica
Decaf : Swiss Water® ProcessAromas: STAY TUNED
Date of arrival in Vancouver: Q2
Estimated processing date: end Q2 -
Nicaragua Finca El Arbol TBD Natural Carbonic Maceration Targeted Score 88-89
Stay tuned we are waiting for the production numbers
Producer: Claudia Lovo - Bridazul Projet
Region: Dipilto, Nueva Segovia
Elevation: 1150-1300 masl
Varietals: Geisha, Parainema, Pacas, Maracaturra
Decaf : Swiss Water® ProcessNicaragua Los Suyates Parainema Carbonic Maceration
Targeted Score 88-89
Producer: Mario Gonzales
Region: Dipilto, Nueva Segovia
Elevation: 1150-1300 masl
Varietals: Parainema,
Decaf : Swiss Water® ProcessGuatemala Anaerobic El Sol Targeted Score 88
Producer: Vides Family - Qawale Program
Region: La Libertad, Huehuetenango
Elevation: 1350-1750 masl
Varietals: Caturra, Bourbon
Decaf : Swiss Water® ProcessHeirloom MLavado
Targeted Score 89
Producer: Renardo Ovalle
Farm: Bromelias
Region: La Libertad, Huehuetenango
Elevation: 1950-2000 masl
Varietals: HeirloomAromas: Floral, Tea like
Flavors: Bergamote, Jasmin Tea, Apricot, Caramel
Decaf : Swiss Water® ProcessPanama: TBD
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OPEN MIC
We are all ears. Let us know what you would like to be FACE.D.
As soon your song passes the Audition , we will rehearse and tour to get support from the community.
STAY TUNED
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Together with our lots planned to be FACE.D, we are shipping these gems to SeaForth , Delta-Vancouver Metro, British Columbia, Canada.
Container from Guatemala VIDES 58 - ETA Vancouver: Nov 26
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Vides 58 Natural
Quantity 73 bags 69KG
Producer: Vides Family - Qawale Program
Region: La Libertad, Huehuetenango
Elevation: 1350-2000 masl
Varietals: Caturra, BourbonAromas: Cacao Nibs, Milk, Honey
Flavors: Pear, Caramel, Milk Chocolate, Sugar Cane
Score 8536 hours pre fermentation in the picked bags. Short move in the wet mill to remove floaters. Moved to the patio for drying. 20 days drying, the first 8 days the coffee will be moved 4 times; every 2 hours, then the coffee will be moved 2 times per day until the correct moisture.
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Parainema MLavado
Quantity 5 bags 30 KG
Producer: Renardo Ovalle
Farm: Terrazas
Region: La Libertad, Huehuetenango
Elevation: 1850 masl
Varietals: ParainemaAromas: Intense Floral
Flavors: Lemongrass, caramel, Tangerine, lemon, Juicy, Bright acidity
Score 8836 hours pre fermentation in the picked bags. wet milled Sorted,depulped, screened. 16 hours fermentation in dry tanks. 15 days sundrying in the patio. The first 7 days the coffee will be moved every hour, then the coffee will be moved every 4 hours.
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Heirloom MLavado
Quantity 11 bags 30 KG
Producer: Renardo Ovalle
Farm: Bromelias
Region: La Libertad, Huehuetenango
Elevation: 1950-2000 masl
Varietals: HeirloomAromas: Floral, Tea like
Flavors: Bergamote, Jasmin Tea, Apricot, Caramel
Score 8936 hours pre fermentation in the picked bags. wet milled Sorted,depulped, screened. 16 hours fermentation in dry tanks. 15 days sundrying in the patio. The first 7 days the coffee will be moved every hour, then the coffee will be moved every 4 hours.
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El Senegal (Bourbon/Caturra) MLavado
Quantity 32 bags 30 KG
Producer: Porfirio Martinez
Farm: El Senegal
Region: La Libertad, Huehuetenango
Elevation: 1800-2000 masl
Varietals: Bourbon San Ramon, CaturraAromas: Floral
Flavors: white flower, rhubarb, blackberry, apricot,
Score 8836 hours pre fermentation in the picked bags. Depulped. 48 hours fermentation in dry tanks. Carefully washed and sorted. 15 days sundrying in the patio. The coffee will be moved every 4 hours.
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Pacamara Natural
Quantity 26 bags 30 KG
Producer: Maria Vides
Farm: La Bolsa
Region: La Libertad, Huehuetenango
Elevation: 1675 masl
Varietals: PacamaraAromas: Fruity
Flavors: pate de fruit, apple, lemon, milk chocolate, silky and creamy , good body
Score 87.548 hours Anaerobic fermentation. 20 days sundrying in the patio and shaded patio. The coffee will be moved every hour the first 7 days and every 4 hours then.
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