Guatemala - Ericka Sanchez
- Varietal - Caturra and Bourbon
- Process - Extended Fermentation
- Altitude - 1700 masl
- Location - Aldea El Pajal, Huehuetenango
- Roast Level - Medium
- Body - 4 of 5
- Acidity - 4 of 5
- Sweetness 4 of 5
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Ericka is part of the Red de Mujeres - or network of women in English - and she manages her farm using organic fertiliser which she produces onsite. Ericka does not use any chemical inputs and has diversified the other crops she grows on the land to safeguard for a sustainable future.
The fermentation method she uses is fairly unique and is now been passed on to other members of ACODIHUE. Ericka lets the coffee dry ferment for a longer period of time in controlled conditions in order to accentuate the fruity characteristics in the cup.
Guatemala has been relatively successful in marketing its coffees to the rest of the world, clearly defining regions and emphasizing distinct characteristics between growing areas and farms. Most of Guatemala’s coffee farms can be found on the coastal slopes in the central and southern regions of the country, where altitudes range from 750 – 1800 masl. Coffee is harvested between November and February, depending on the elevation.