El Cabro coffee from the Czech roaster Beansmith.s offers an experience that combines rich sweetness and delicate fruitiness. The first wave of flavors brings pear, followed by a distinct hint of rosehip. Underneath it all is a rich layer of milk chocolate. The body is full, structured, combined with medium acidity, which allows the sweet tones to stand out. Finally, you will enjoy an elegant aftertaste with a pleasant hint of chocolate.
The origin of the coffee takes you to Guatemala in Central America. The cherries come from the Finca La Bolsa farm and processing station in the Huehuetenango region. The farm was founded in 1958 by the renowned doctor Jorge Vides. Jorge has received numerous awards for coffee production and for his contributions to the Huehuetenango region, and the main hospital in this coffee-growing community was even named after him. In 2002, the farm took second place in the Cup of Excellence competition. Thanks to this history, the favorable microclimate, and the limestone-rich soil, the coffee from this location is very unique. In addition, it is characterized by a rich, syrupy body and a large amount of apple and lemon acidity.
During processing, the washed method was used on cherries of the traditional Bourbon variety. The process included pre-fermentation of the cherries in bags, followed by fermentation for 18-24 hours, thorough rinsing and sorting, overnight soaking, and final drying on concrete beds with regular turning. In addition, the farm emphasizes sustainability: it is RFA certified, has implemented a program to educate its workers' children, and uses composting to promote biodiversity and soil health.
- Altitude: 1,400–1,800 meters above sea level.