barismo coffee

Over the past six years, Bosque has transformed from an overgrown thicket to a well manicured farm. Trees are well pruned at workable heights in neat rows, with shade cover from grevillea trees, a type of oak.

Over the past six years, Bosque has transformed from an overgrown thicket to a well manicured farm. Trees are well pruned at workable heights in neat rows, with shade cover from grevillea trees, a type of oak.

Producer Miriam Leal de Villanueva
Region Parramos, Guatemala
Elevation 1650 - 1800 meters
Process Triple Washed & Dried on Raised Beds
Variety Bourbon
Harvest December 2014 - April 2015
Storage GrainPro™
Relationship Sixth Year Direct Trade
 

This coffee is no longer available. 

Bosque

caramelized sweetness, green apple, honey, rich & full body

El Bosque is one of our most beloved farms and the huge reinvestment this farm has undergone is nearly at complete realization. Located in the state of Chimaltenango near Parramos, when we first started working with them six years ago the farm looked nothing like it does today: an overgrown forest of coffee trees that had received very little attention, and produced just a fraction of the coffee that it does today.

The farm has been replanted with primarily bourbon, but we had also selected a number of newer varities -- Villa Sarchi (common with many of our Costa Rican coffees), Bourboncito (a dwarf bourbon variety), yellow caturra, pacamara and geisha. Many of these smaller plantings were finally producing fruit this year, but have yet to reach a critical mass of volume and quality for us to buy.

The older heirloom bourbon trees are still planted in a few places, and have been topped, trimmed, and regrowing while producing moderate yields. We had aspirations of offering the coffee from these nearly century-old trees seperately, but unfortunately due to miscategorization at the mill that has now been blended into the main Bosque lot -- still, we hope to have that as a seperate offering in years to come. After five years, this farm is turning the corner on the agricultural side.

Last year we collaborated on an improved processing method that we felt strongly would improve the coffee based on our experiences with other producers. Rather than a traditional quick, 12 hour ferment with recycled water, a portion of last years harvest was done with a “triple wash”: an extended ~36 hour ferment with fresh water, with the water changed three times through the cycle. Additionally, the coffee was dried on raised beds rather than on a patio; the end result was a better structured coffee with a longer green shelf life than the traditional processing. Encouraged by last year’s experiment, this year 100% of the coffee we purchased from El Bosque has undergone the triple wash method.