Ayarza Vinoso

This coffee from Ayarza is named Vinoso for its wine-like flavor notes — rather atypical of a Guatemalan!

The reason for this is a variant of the washing process that shares its name. In Path 1 or Vinoso, the coffee is fermented for 14 hours using a Fermaestro to determine the end of the fermentation, washed, dried on the patio, and finished in a mechanical drier. The result is a coffee with a bit less body, but a more pronounced acidity.

For their other coffees, Ayarza also uses Path 2 —  a more typical approach that results in more nutty and chocolatey profiles.