This classic regional Guatemalan blend is properly taken care by the local Mayans. Its usual character is the citrus peel and bitter almond but now the introduction of pre-drainage step and gradual pre-drying elevated the red fruit potential with sweet sour redcurrant being the front flavour. As chocolate, the tart red fruit note also predominates in OX EEK giving complexity with mineral wine acidity and floral hints.
tart red fruit, mineral wine acidity, floral
red fruit, sweet sour redcurrant
gr/bean
Bean size
Well fermented
beans
Semi fermented
beans
Defects
25'; -
Roasting conditions
Varietal composition: Regional blend (24% lila; 12% white)
Pulp pre-conditioning: overnight extended on perforated beds 10 cm
Fermentation method: horizontal boxes
Pre-drying: 72h; gradually-reducing layer
Drying: 8 days on wooden beds
Producer:Asociacion de Desarrollo integral Ox eek Santa Maria ADIOESMAC
Coordinates:15° 33' 56.80" N 89° 49' 55.80" W
Availability: ~12 MT/year
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