Guatemala Finca El Injerto - La Cima
La Cima, cultivated in the Capadocia section of Finca El Injerto, is one of two Grand Cru micro lots prepared exclusively for Stumptown Coffee Roasters. Only the Bourbon varietal planted 25 years ago went into La Cima. For this lot, the Aguirre family sent their finest pickers to select the ripe coffee cherry at the height of the harvest season. After depulping, La Cima was fermented for 72 hours in immaculately clean fermentation tanks before being washed, soaked for 24 hours to increase fruit flavors and sun dried on patios.
