BOMBA DE FRUTA, GUATEMALA, NATURAL

High in the mountains of Huehuetenango, at around 1,900 metres above sea level, Finca La Gardenia is home to producer Eddy Macdonald Lopez and his family. The farm sits in the Pianche area of Malacatancito, where high elevation, a cool climate and rich mountain environment create ideal conditions for producing distinctive specialty coffee. For Eddy, coffee production goes hand in hand with protecting the environment around the farm. Native forests, natural springs and local wildlife are carefully preserved, including Guatemala's iconic quetzal. At La Gardenia, the Marsellesa variety is given plenty of room to show its character. The cherries for this lot are selectively harvested at peak ripeness and begin drying only a few hours after picking. They spend five days drying in the sun on patios before moving to African raised beds, where they continue to dry slowly for a further 22 days. Regular turning throughout the process helps maintain an even, controlled drying process and preserves the sweetness and clarity of the coffee.