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2020 Guatemala COE #2 Finca MAMA CATA Natural Gesha

2020 Guatemala COE #2 Finca MAMA CATA Natural Gesha

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2020 Guatemala COE #2 Finca MAMA CATA Natural Gesha 
escription: Blueberry, citrus, sweet nut, white flower in aroma; pineapple, green apple, orange in aroma and cup; sweetly-tart note with redcherry; the finish carries cleanly syrupy-like sweetness.
Note: blueberry, redcherry, green apple
Roasted Level:Light
Acidity: 4(1~5 form low to high)

Finca MAMA CATA is located in the Acatenango Valley, at a height of 6,000 to 6,500 feet above sea level, surrounded by 2 imposing volcanoes, with wonderful soils and microclimates.
10 years ago Max and his family started new and great challenges: producing high-quality coffee, combining the knowledge that 4 generations of coffee producers can contribute, with a gigantic passion for coffee.
With the effort and dedication of the whole family, collaborators and God’s blessing, starting in 2015 Finca MAMA CATA produces one of the best coffees in the Acatenango Region, Guatemala and the entire world … the challenge for the future is maintain quality, and become a model farm of quality and sustainability. With all our heart we hope you enjoy this small batch of coffee that we have produced with great affection and passion.… by the way, the name of the farm, is in honor of the mother of Max, Candida… to whom of affection he say: “MAMA CATA” .

Acidity explanation:
When customers ask us to recommend beans, the number one question is about flavor, and the number two is “Is this acidic?”

First of all, the feeling of the acidity varies from person to person. Once I met two guests. A said he would like to drink acid coffee, while B said he would not drink acid coffee. So I made a Natural Yirgacheffe Blue Donkey for them. A said that it was too acidic, and B said that it was okay. It is clear that there are individual differences in the sensitivity of acidity.

Since there are individual differences, is there any criterion for reference?
We generally use several fruits to make the evaluation from the least acidic to the most acidic. From 1~5 is strawberry jam, grapes, apples, oranges, lemons. So that the scores of relative acidity can help the consumers with a reference in purchasing.
kakalovecafe note:
1. One bag of 8 oz coffee bean,with the exception of high price or rare coffee beans of 4oz bag.
2. Suggested aging days: light roast-level 11-12 days, medium-light roast-level 9-10 days, medium roast-level 7-8 days, medium-dark roast-level 5-6 days,dark roast-level 5 days.
3. Stored in cool, sun block condition and the expiration of the period of 3 months. Best if used in 30-60 days after opening. 
4. The coffee bag use one-way-valve.
5. The one-way-valve sticker can be torn off and removable. We use this sticker,because we are afraid that the aroma of the coffee beans will run away during the shipping process.

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