Chalabal Estrella

Acatenango, Guatemala

Chalabal Estrella, Dr. Amenabar

Process: Washed Red Bourbon, Caturra and Catuai
Producer: Dr Amenabar
Fermentation: Traditional fully washed, 20-hour mucilage fermentation in open-air ceramic tanks 
Drying time: approximately 10 days on patios and 48 hours in mechanical dryers
Drying temperature: 32°C Max. - 25°C Min.  
Altitude: 1500 - 2050 masl
Region: Acatenango

Chalabal Estrella has been producing coffee for 100 years now. Today the coffee is grown in 40% of the farm, all completely shaded, 30% farm forest, 30% natural reserve and it also has multiple water springs in the middle of the natural reserve, which makes it a very special characteristic of the farm. Chalabal Estrella has won the regional competition for 10 times for best coffee from Acatenango.

In the cup profile, you can expect a super pleasant and classic coffee profile. Mixed nuts, with almond, walnut and macadamia in the dry fragrance. The cup itself is more sweet, with a marzipan and dried apricot quality. The texture is round and full, with an almond butter sort of heaviness to it.