This coffee is produced at Finca Terrazas in the Huehuetenango region of Guatemala, at an altitude of over 2000 meters. The crop consists of San Ramon and Caturra varieties, which are dwarf mutations of Bourbon. The cherries are hand-picked, pulped, and dry fermented for 60 hours before being washed. The beans are dried over 10-12 days using a combination of sun drying on patios and mechanical drying. The resulting cup is characterized by sparkling acidity and delicate fruit flavors.
A true icon of Melbourne's coffee scene, St. ALi was founded in 2005 and has been a pioneer of the specialty coffee movement in Australia. Known for being innovative and uncompromising on quality, their approach involves direct trade relationships with growers and in-house roasting to create unique and exceptional coffee experiences.
