The Fraijanes region is much further south than Huehuetenango, where most of our Guatemalan lots come from each year. Fraijanes lies much closer to the Guatemalan capital Guatemala City, so has felt the effects of urbanisation, with higher costs of production and rising land values leading to some difficulty in maintaining a profitable coffee farm. Freddy’s farm is only around a 90 minute drive from the city, and is a great example of the work that’s possible in this region, leading a move towards higher quality in order to maintain his family business. He has worked on separation of several varietals from the farm, creating traceable micro lots that he can sell for a premium.
The warm climate and strong sun in Fraijanes allows more flexibility in processing compared to northern regions like Huehuetenango, making natural and honey processes much more accessible here, allowing Freddy even more opportunity for separation and value creation.
This lot was harvested from Freddy’s stock of Catuai in January, and processed using a rather meticulous honey process. The coffee was first floated to get rid of low density cherries and foreign material, before being transferred directly to drying tables. The drying process takes place on well-ventilated and shaded raised beds, while the cherry is turned very often; every hour during the initial 3 days, and every 3 hours thereafter. This creates a very even drying, and a consistent level of fermentation.
Freddy’s fine work on the farm translates into a clean and elegant cup, with soft and sweet notes of baked apricot, rich toffee and a crisp cacao finish.
