70Anaerobic Carbonic Maceration lot with Raspberry, Lassi, and Rose in the cup.
Acatenango, GT · Anaerobic Carbonic Maceration
Medium-LightRaspberryRoseOrange+1
Well-reviewed roaster
$2.97/oz
Producer
José Arnoldo Perez & Maria Eugenia Escobar
GTAcatenango
- Coffees in catalog
- 2
- Currently in stock
- 1
- Roasters carrying
- 1
- Avg Cherry's Index
- 70.6
Producer overview
José Arnoldo Perez and Maria Eugenia Escobar produce coffee in the Acatenango region of Guatemala. Their farm operations are situated at an altitude of 1800 meters.
The production at their farm centers on the bourbon varietal. This cultivar serves as the foundation for the lots currently represented in the index.
The producers utilize specialized processing methods for their harvests. Their portfolio includes both carbonic maceration and anaerobic carbonic maceration techniques.
The index currently tracks two distinct lots from these producers, both of which are currently in stock. These coffees are featured by one roaster.
Recent catalog entries include La Senda Dulce Fuego, processed via anaerobic carbonic maceration, and La Senda Reserva, processed via carbonic maceration. Both lots consist of the bourbon varietal and are roasted by Merit Coffee.
The work of José Arnoldo Perez and Maria Eugenia Escobar is characterized by a focus on experimental processing methods applied to the bourbon varietal.
- Acatenango bourbon producers
- anaerobic processing focus
- Guatemalan specialty coffee
Distilled from catalog data, COE history, and reviewer coverage.
Producer profile
Varietals
- bourbon2 lots
Processes
- anaerobic carbonic maceration1
- Carbonic Maceration1
Altitude
1800–1800m
Merit Coffee1 lot
70Archived (1)
71Carbonic Maceration lot with Cherry Cordial, Molasses, and Bourbon in the cup.
Acatenango, GT · Carbonic Maceration
MediumCherryMolassesBourbon
Well-reviewed roaster
$2.31/oz
Out of stock
Related producers
Neighbors in the same book
Same country, shared varietals; other farmers whose lots Cherrybook has catalogued.