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Our Christmas Coffee

Limited Edition Christmas Coffee brought to you from Guatemala!

Oh boy, have we found you a Christmas special!! As soon as us here at the Shop House Coffee Roastery came across this coffee we knew it had to feature in our Christmas line up.

When we first tried this honey processed coffee with its tasting notes of almond, honey, chocolate, plum and vanilla we just knew it had Christmas written all over it. We found that a medium to dark roast pulls out the best of the flavours this coffee has to give, perfect to enjoy with milk or black over the festive period.

Guatemala has been producing some of the worlds finest coffees for many years, this is has been put down to it’s high altitude and plentiful sunlight hours providing the perfect coffee growing climate, not to mention the dedication the growers put into their crops. The producer of this coffee certainly isn’t lacking dedication, Ivan Ovalle is laser focused on producing high quality, ecologically-friendly coffees at his farm, Finca El Peñón in La Democracia, Huehuetenango. Owner Ovalle holds an engineering degree and has utilized his training to increase Finca El Peñón’s water efficiency and to ensure that workers pick only the ripest cherry with the highest sugar content.  

The farm currently has 60 hectares of coffee trees planted. Caturra, pache and bourbon are the three varieties grown. The farm is dedicated to protecting the environment from any adverse effects of coffee growing. Ovalle has been focused on reducing water usage year after year and working with various certification programs to improve the farm’s environmental and social impacts. 

Coffee cherries on this farm are grown at a high altitude of around 2000m above sea level, the higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.

Once harvested and after pulping, the parchment and remaining mucilage is laid to sundry on patios. Direct sunlight helps to speed up dehydration of the parchment and mucilage. Removing excess moisture as quickly as possible and turning drying parchment frequently can help prevent of drying defects such as phenol and mould. Parchment takes up to 12 days to dry. Dry parchment is then bagged and stored on the farm to 30 to 45 days before being transported to a dry mill in Escuintla before being shipped to our little roastery in North Lincolnshire.

Want to give it a try? --> Buy it here!

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