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.
Origin: Ayarza, Santa Rosa, Guatemala
Process: Washed with 14-hour Fermentation
Variety: Catuai, Anacafe 14, Pache, Bourbon, San Ramon
Elevation: 1400-2000 m.a.s.l.
Tasting Notes: Starfruit, Raisin, Dark Chocolate
Roast level: ⬛⬛⬛⬜⬜
Best enjoyed as: Espresso, Filter