Subtext - Tadeo Lopez: Caturra

Produced by Tadeo Lopez at Las Odilias farm in San Antonio Huista, Huehuetenango, Guatemala, this washed Caturra coffee is grown at 1,775 meters. The farm's biodiversity, featuring fruit trees interspersed among coffee shrubs, contributes to the complexity of the cup. Post-harvest, the coffee undergoes a 25-hour controlled tank fermentation, followed by a resting period in cold water before washing. The beans are then dried on raised beds for 10 to 15 days, resulting in a vibrant cup with notes of tamarind, red apple, and hazelnut