|Variety||Caturra and Bourbon|
|Location||Aldea el Pajal San Antonio Huista, Huehuetenango|
|Harvest||November - January|
|Notes||Pink lady apple, grenadine and bubble gum, very sweet cup|
ERIKA SANCHEZ - LA MONTAñA
Ericka Sanchez is the owner of 2.5 hectares of land in the San Antonio Huista area of Huehuetenango. The farm, La Montaña, is planted with Caturra, Bourbon and Pache, and sits at 1700masl. Ericka is part of the Red de Mujeres, or 'network of women' in English and she manages her farm using organic fertilizer which she produces onsite. Ericka doesn't use any chemical inputs and has diversified the other crops she grows on the land to safeguardfor a sustainable future.
THE PROCESS: EXTENDED FERMENTATION
The fermentation method that Erika Sanchez uses is fairly unique and is now been passed on to other members of ACODIHUE. Ericka lets the coffee dry ferment for a longer period of time in controlled conditions in order to accentuate the fruity characteristics in the cup.
THE VARIETY: BOURBON AND CATURRA
The Bourbon variety originated on the island of Bourbon (no known as Reunion Island) and is mutation of early Arabica species from Ethiopia. Its leaves are broad and cherries can ripen red, yellow or orange.
The Caturra variety is a cultivar form Brazil and is a mutation of Bourbon instead, which is much higher yielding. The tree will not reach the same height as Bourbon an typical characteristics associated with this varietal are bright acidity and medium body