Producer: Fredy Orantes

Region: Fraijanes
Altitude: 1800 masl

Varietal: Yellow Catuai
Process: Natural, dried on raised beds

Importer: Primavera

Cup profile: Jammy & sweet, golden syrup, tropical fruits

Fredy Orantes is an experienced coffee producer and a true leader amongst the coffee growers in the Santa Rosa area in the Fraijanes region where his farm – Buena Vista is located. The farm spreads over 7 hectares of land at average altitudes of around 1800 masl. It takes its name from the beautiful views from its slopes overlooking the Santa Rosa town.

The Fraijanes Plateau lies in the central area of the country, in proximity to another coffee region Antigua. Fraijanes is characterized by volcanic soils, high altitudes and a lot of sun during the dry season. Dry sunny days during harvest season allow for production of some great honey and natural processed coffees. This coffee from Fredy is the only lot from this year's Guatemalan offering we sourced from this region and we are excited to share it with you.

Fredy works tirelessly to maintain high standards in the field during the year as well as during harvest time in order to produce the best possible coffees. By keeping careful records, he is able to create special microlots, including lots separated by coffee variety, which are then carefully processed by his method of choice. Fredy has a good understanding of the impact each processing method can have and his attention to details means he produces outstanding clean and vibrant coffees, highlighting different flavour attributes with different processing method. 

This particular lot is composed of a single variety – Yellow Catuai and is processed using the traditional natural method, meaning the coffee is dried inside the cherry. During harvest, only the ripest Yellow Catuai cherries were selected for this lot and carefully soaked in water to remove any dust or floaters (immature or malformed beans) after picking. Soaking the cherries in water also serves to lower the microbial count and homogenize the temperature of the cherries. Once washed and soaked the whole cherries were placed on raised beds to dry slowly in the sun. As this year the weather was cooler with more cloudy days, the drying period was fairly long - 25 to 30 days, During this time the coffee was carefully managed by Fredy. The cherries were turned frequently in order to ensure thorough and even drying. Fredy laid the coffee out at 10 AM and collected it each afternoon at 2 PM to ensure that it was drying during the warmest parts of the day. Once dried the lot was sold to Primavera (our exporting partner) and carefully milled at their dry-mill in Fraijanes to remove the dried coffee pods and prepare the lot for shipment.

It is without a doubt Fredy's expertise and a keen eye for detail that ensured this coffee shines on the cupping table. The lot is extremely clean, sweet and vibrant with a coating jammy body. The natural processing methods brings an interesting fruit note reminding us of dried tropical fruits and golden syrup praline.