Name: Anacafe-14

Cupping Notes: Jasmine, Pomegranate, Lime

Degree of Roast: Medium 

Process: Natural (Anaerobic) 

Varietal: Anacafe-14

Altitude: 5,250ft. 

Origin:  Guatemala, Fraijanes Department, Finca El Jardin

Well folks, here it is. Anacafe-14 was developed by the Guatemalan Coffee Board to grow a good quality coffee at lower altitudes. It has some disease resistance from T5175 and it's flavor and size from the Pacamara. Years ago Pablo got his hands on some Anacafe-14 from some relatives who just by happenstance were growing it at a higher altitude. He and I both decided that at higher altitude it has excellent cup quality. Fast forward to 2025 we have some of the first Anacafe-14 coming off his farm and it's living up to our hopes and dreams. 

After harvest, the coffee was fermented anaerobically for 72 hours before being dried as a natural. 

Vanessa and I first met Pablo and Eva at the French Festival in Cape Vincent, NY. They were there selling the "fun bun" (some hair device) to raise money to help change the directory of the family farm. Pablo's Grandfather had kept the farm alive, but the 2010s were not an easy time for commodity grade coffee. Pablo knew that the farm needed to start producing competitive specialty grade coffee. This coffee is the result of that vision. We're excited to have it and we're grateful for Pablo and Eva and all the hard work they've put into their farm. 

The 3 stars are on the mountain because we later found out that most of this coffee's lot was sold way back in Houston to a roastery that roasts for Michelin Star restaurants in the Chicago area. What a privilege that we were able to get some!

We're picking up on notes of Jasmine, Pomegranate and Lime.