Guatemala, Java Coffee Beans

It’s that time of year for our Guatemala coffees to hit the shelves and to be served on our menu! What better way to kick these coffees off than with a couple unique Anaerobic Geshas. This Java (along with Gesha from this same farm– look for Gesha as well on our online store) comes from Miguel’s farm in Santa Clara, Acatenago, the former president of Anacafe (the Guatemala coffee association) grows a variety of shade covered, wild forest feeling plots of coffee. This year Miguel offered some new anaerobic style coffees that took a lot of attention to detail to produce.This Java variety coffee was hand picked at 19.5 degrees brix (a measure of the dissolved solids in a liquid). This technique was used to measure the dissolved sugars (sucrose) and is a good representation of the strength of the sugar compared to the mass of the coffee. This coffee was then fermented in bags for 8 hours prior to washing. After that it was fermented for 32 hours, washed, and then rested under clean water for 22 hours. Once all this was completed it was dried on raised african style beds. 

This Java variety is very unique with its long shaped bean. It is all a very dense coffee, so we decided to try and give it a lot of heat in our roaster and it responded incredibly well. Dialing this coffee in was such a pleasure because it was unlike any other coffee we have roasted and brewed before. This coffee has the potential to be the coffee of the year with its intense lemon lime and tea like qualities. This is a must try and we highly recommend it.