Guatemala Finca Batres Black Honey

The coffee is picked at brixs degree of 21-24. The picking is done from 5-6 a.m. to 3 p.m. after picking, the coffee is weighed at the farm and brought from the mountains to the processing drying station, which is at a lower altitude of 990 meters located in Quesada, Jutiapa Guatemala. Once the coffee arrives at the drying area, it is submerged in water float and skimmed (the lower, less dense beans are removed), the coffee is then Sorted by color and texture in order to achieve a 95-98% ripeness this coffee was sorted by hand for a total of 1 day. The cherries were then inoculated with yeast saccharomyces cerevisiae (Selvatech) and placed into hermitcal barrels with an air lock valve on top in order to start a dry fermentation Anaerobic for a total of 44 hours. With temperature thermometers inside each barrels we monitored the temperature which was from 20 to 29 degree once we reach the desired fermentation (44h) we decided to depulped without water and place the parchment into raised beds as a 5 cm thick layer parchment high in order to keep a/w high and prolong the fermentation for an (additional 12 hours) over night. The next day in the morning we placed all the parchment in more beds in order to create a thin layer and start the drying. Once the coffee was not sticky anymore (2-3 days) afterwards, we  summed it together in beds of 2-3 parchments high, under raised beds again but this time in the lower level of the beds in order to have double shade this will allow the parchment not to be too exposed to high heat and slow the drying (and also to stay in temperature below 28 degree c) there the café is moved every 45min from 8 a.m. to 4 p.m. Every day at 4:30 p.m. we wrap the coffee with large plastic bags so that the coffee does not rehydrate overnight and continues drying, this is done since temperature can drop as low as 3-5 degree C during night. Every morning at 9 a.m. the plastic bags are removed to begin drying. During the drying we sort Cherry pods and open parchment taking out the green beans in order to increase uniformity. This process was done everyday until reaching 11% humidity at day 13 of drying, The coffee was stored in Ecotact bags prior to hulling and then vacuum sealed with a flush of nitrogen in order to reduce seed respiration right before exportation.