Orlin Reynel Guzman

Description

Orlin comes from a traditional coffee-growing family. When his father considered that he was ready to work his own farm, he inherited a part of his land where Orlin began to work. Little by little and with great effort, Orlin planted his own farm with 100% Parainema. This is a varietal that is resistant to leaf rust.

The picked cherries undergo a 48-hour anaerobic fermentation in sealed plastic bags. Following this stage, the cherries are mechanically de-pulped and placed in a concrete fermentation tank, where they undergo an additional 15 hours of controlled
fermentation. Once the fermentation is complete, the parchment coffee is thoroughly washed to ensure the full removal of mucilage. Drying takes place in parabolic solar dryers over a period of 15–20 days, Throughout the drying phase, the parchment is hand-sorted daily to remove defective beans.

This wash process results in a very sweet and clean cup with a pleasant sparkling acidity.

Text from Archetype's listing.