September Release: Lot #9
Cupping Notes: Prune, Floral, Hazelnut
Roast profile: Light
Process: Washed Wet Fermentation
Varietals: Bourbon, Caturra, Pache 
Altitude: 1600m
Origin: Finca El Jardin, Fraijanes District, Guatemala
This is the fourth year we’ve worked with Pablo and Eva at the Finca El Jardin
farm in Guatemala. This coffee is the first of 5 lots Tug Hill Artisan Roasters
purchased from this year’s harvest. From a roasting perspective it’s fun seeing these
coffees come full circle. They were the ones I (Scott) sample roasted with Pablo at
the farm this past winter in January.
 
The coffee itself is very pleasant and a lot of work was put into its processing.
First, the cherries were floated, then placed in a sealed tank for 3 days, then
depulped, left to soak for 24hrs, washed and finally dried in a greenhouse for 3
weeks before being sent to the drymill for parchment removal.
 
It’s exciting to see Pablo and Eva improve their processing and offerings. Walking
around the farm in January, seeing all the gesha, sidra, anacafe-14 and pacamara
sapplings growing, it’s apparent we’re in for some stellar coffees in the future.