Finca Los Pinos Natural is grown in Santa Barbara, Huehuetenango, at 1 850 meters above the sea level by Renardo Ovalle. After being handpicked, the cherries are naturally fermented in bags for 36 hours then laid to dry on African beds and patios between 25-32 days, giving this coffee an entrancing winey body and tangy red fruit notes.
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For orders in Portugal under €30, shipping is €6.
What is the SCA scale?
The SCA scale is like the coffee world's treasure map! It rates coffee from 1 to 100, and if your brew hits 80+, it's a true gem (a specialty). But remember, it's not just about the numbers, it's about the adventure – taste the story and support the farmers! 🌟
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Fresh and carefully roasted to precision
More Information On This Coffee
Many believe that coffee was first introduced to Guatemala by the Jesuits around 1750, though there are accounts of it being grown and served in the country in 1747.
As in El Salvador, coffee only became an importante crop in Guatemala after 1856, when the invention of chemical dyes reduced demand for indigo, which was at that time the main csh crop.
A wide range of flavours are present in Guatemala’s coffees, from lighter, very sweet, fruity and complex coffees through to the heavier, richer and more chocolatey cups.