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Overlook Coffee Co.

Guatemala La Nueva Montaña Natural

Guatemala La Nueva Montaña Natural

Regular price $20.00 USD
Regular price Sale price $20.00 USD
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  • Description:

    Guatemala La Nueva Montaña Natural. This single-origin coffee comes from the renowned La Nueva Montaña estate in Guatemala, carefully cultivated by husband-and-wife team Antonio Gonzalez and Eby Aracely Samayoa. Processed naturally, it reflects their dedicated and meticulous approach, with only the ripest cherries selected and dried on raised beds for 20 days. We get vibrant tasting notes of mixed berry and milk chocolate, complemented by a hint of clove that adds depth and warmth. This light roasted coffee excels as a pour-over brew, offering a rich, fruit-forward cup.

  • Product Info:

      Variety: Red Catuai

    The Red Catuai is a hybrid coffee variety known for its sweet, well-balanced cup with bright acidity. Its name, derived from the Guarani language, means “very good.” Developed by the Instituto Agronômico de Campinas (IAC) in São Paulo, Brazil, it results from a cross between the high-yielding Mundo Novo and the compact Caturra. Released in 1972 after several generations of selection, it is prized for its small stature, which allows for dense planting and higher productivity compared to varieties like Bourbon. This compact growth also makes pest and disease treatments easier, although it is highly susceptible to coffee leaf rust.

      Process: Natural

    Natural processed coffee, also known as dry processed coffee, is a method where ripe coffee cherries are harvested and then dried whole, with the fruit pulp intact, before being hulled to reveal the bean inside. This process allows the coffee beans to absorb sugars and flavors from the surrounding fruit as they dry, resulting in a distinct and often fruity flavor profile.

      Elevation: 1550-1800M

    Elevation plays a crucial role in determining the quality and flavor profile of coffee beans. Generally, higher elevations are associated with better quality coffee. As coffee plants grow at higher altitudes, they face cooler temperatures, reduced oxygen levels, and increased exposure to sunlight. These conditions cause the coffee cherries to mature more slowly, allowing them to develop more complex flavors and a higher concentration of sugars.

      Roast: Light

    At Overlook Coffee Co. we proudly use an all-electric fluid bed roaster! Fluid bed roasting is a coffee roasting method that involves suspending coffee beans in a stream of hot air, rather than directly exposing them to a heated surface. In this process, the beans are placed in a roasting chamber where hot air circulates, creating a "fluid bed" of beans that are constantly agitated by the airflow. As the beans roast, they are evenly exposed to the hot air, resulting in consistent and uniform roasting. The circulating air helps to transfer heat efficiently to the beans, allowing for precise control over the roasting process. Additionally, the fluid bed roasting method uses less energy and produces less smoke compared to traditional drum roasting reducing the environmental impact of our coffee production.

      Profile: Mixed Berry,
                     Milk Chocolate,
                     Clove

    A coffee profile, also known as a flavor profile or tasting notes, refers to the unique combination of flavors, aromas, and characteristics present in a particular coffee bean or blend. It encompasses a range of sensory attributes such as acidity, body, sweetness, bitterness, aroma, and aftertaste. Coffee profiles can vary widely depending on factors like the bean's origin, variety, processing method, roast level, and brewing technique.
  • Antonio and Aracely’s coffees are processed with utmost care and attention to detail at his mill, which is at 1200 meters - a bit lower than the farm where the plants grow, which means stronger sun and warmer days that are perfect for drying naturals. Only the ripest red cherries are selected for this lot, and once the cherries are picked they are placed in clean, sealed plastic bags in the shade. Antonio and Aracely know that fermentation begins soon after the cherries are harvested, and years of experience have taught them that the best results come when this process is carefully controlled and as uniform as possible. Aracely allows this coffee to stay in bags overnight for a short fermentation of no more than 14 hours, and then early the next morning the coffee is prepared for drying. She then soaks the cherries in water to remove any dust or floaters (immature or malformed beans). Soaking the cherries also serves to lower the microbial count and homogenize the temperature of the cherries. They are then placed on raised beds to dry for about 20 days. When on raised beds, the cherries need to be turned frequently in order to ensure thorough and even drying. The cherries are turned four times a day while they are drying at regular intervals.

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