#GETITBREWED 022

Today’s Coffee (G) from @hasbean is from Guatemala and it’s an exciting one. It’s of the Catuai variety and is Washed then left to ferment for 67 Hours 😳 This means that after the cherries have been picked and depulped, they are stored in tanks where fermentation by yeast and lactic acid bacteria breaks down the fruit mucilage, so that it falls away from the bean in the centre. The typical time for a dry fermentation would be 35–40 hours at 20°C to 26°C, so this has had about 30 hours longer than a typical dry fermentation on the farm! If a lot ferments for too long, it usually develops unpleasant flavours, although this one doesn’t, it’s super tasty!. T H E - C O F F E E Farm: La Soledad Origin: Guatemala 🇬🇹. Variety: Catuai. Process: Washed, 67 Hour Ferment Roast Level: Light - Medium . Taste Notes • Very smooth medium clean body, with notes of Milk Chocolate with a Nutty aftertaste. Then!! As the cup cooled, the sweetness hits, Red Grapes, Honey Dew Melon 🙌🏻 The cup finishes as clean as it started, with a beautiful sweet finish. A really beautifully layered cup that starts of with one flavour profile and finishes with another 😆 . T H E - S C O R E 🎖🎖🎖🎖🎖🎖🎖🎖🎖 9/10