Region: Santiago, Atitlan
Varietal: Caturra & Catuai
Altitude: 1,400 - 1,580 MASL
Cupping Notes: Brown Sugar, Malt, Walnut, Baking Spices
Recommended Roast:City to Full City
Good For: Auto Drip, Pour Over, Espresso
Description: Arco Iris is located at Aldea Quisaché, Acatenango department of Chimaltenango. At the foothill of Acatenango Volcano between the Xaya and Cucuya rivers. Coffees grow at a range from 1,400 to 1,580 meters above sea level, with average rainfall of about 1,600mm or 62 inches per year. The farm grows coffees under native trees such as Gravilea and Inga.
High quality standards are in place, selecting only crimson colored cherries by hand. Then de-pulping the coffee and transferring it to fermentations tanks for about 36 hours. For drying the farm uses half patios and the other guardiolas for drying time of 5 to 10 days on patio, depending on the weather.
Arco Iris is owned and operated by three brothers, who are third generation coffee producers. Their grandfather started producing coffee at the beginning of the last century. The distinctive volcanoes of Guatemala define the landscape, as well as many of the coffee producing regions. A legacy of volcanic activity has blessed this coffee region with rich mineral soils. It nurtures plants, consumes water and regulates gases like carbon, nitrogen, and sulfur.
This is one of the daily drinking type of coffees coming out of Guatemala that we love. We like to think of them as premium alternatives to some of the more basic Brazilian coffees. This one is clean and sweet with some notes of dense Brown Sugar and pops of Baking Spices.
This lot is organized by our export and milling partner, Dinamica. The various small holder producers who contribute to this lot handle their own growing, wet milling, and drying. Once the coffee is dried to the proper moisture content it is delivered to Dinamica’s facility in Guatemala City where the coffee goes through destoning, hulling, and then sorting by color and screen size.
The Bodhi Team loved this one on the table when cupping arrivals. It’s a solid coffee for use in blends, and is a great representation of the region’s flavor profile. We get (not overbearing) fruity notes of Red Apple and Stone Fruit, with lots of Brown Sugar sweetness and a finish of Milk Chocolate.