A story of Alejandra Guzman's coffee
Last year's harvest was amazing in Ecuador, so this year was a must-have.
Alejandra Guzman and her husband Edgard are very new in a world of coffee. They have both engineer degrees from agronomy, and one day they decided to grow coffee as a test of their agriculture skills. I'm so happy about their decision. They treat coffee with great respect.
Alejandra and Edgar named the farm after Edgar's grandmother- Finca la Gracielita, who always dreamed of spending the last years of her life in the countryside. Alejandra applies the latest research results of the coffee industry at the Finca, and it is very satisfying to see all the effort is worth it.
This lot was processed as fully washed. Cherries were manually picked, sorted, de-pulped, and fermented for 24 hours. For drying, they used raised beds. Thanks to elevation of 1800 m.a.s.l. was drying very slow which gave the coffee a very complex character. Strawberry-lime sherbet, panela, amaretto, and white grapes are stunning.
To roast this coffee, I use Loring S7 Nighthawk roaster, which uses convection as a primary heat transfer method, which means hot air, which allows me to precisely develop flavor nuances and keep the coffee juicy and sweet.
Head roaster at Fiftybeans