Specialty Coffee Meissa Guatemala, from the Atitlán region. With a very high score of 87.75 points in the SCA, this coffee has a unique flavor profile. It has hints of Apricot, Almond, Roasted Cane Sugar, Dark Chocolate, Strawberry, Lime, Honey, Orange, Nectarine, and White Grape. It is a plantation with a single variety that is usually a safe bet for quality: Caturra.
The Anaerobic Natural Sleeping Bag process adds a special touch to this coffee due to the fermentation around the bean.
At Cafés Mocaibo, we select the best coffees from each country for our specialties and roast them in small batches weekly. This Specialty Coffee Meissa Guatemala falls within our line of micro-lots, so it will be a limited edition.

TASTING NOTES

Specialty Coffee Meissa Guatemala has a fruity profile with key descriptors of nectarine and lime. In its aroma and flavor, notes of Cocoa, Dark Chocolate, Yellow Peach, and Orange stand out. Additionally, after tasting, subgroups such as Nutty, Sugars, Berries and Forest Fruits, Chocolaty, Citrus, Stone Fruits, and Herbal notes have been appreciated.
It is a coffee with a medium malic acidity that offers a medium-bodied cup with a focus on sweetness and cleanliness.

GUATEMALA, BET ON QUALITY COFFEE

Coffee production in Guatemala is one of the country's main economic drivers. They have always been considered to have a unique profile due to the particularities of the region. Above all, the quality of the coffee reflects the numerous microclimates in the country and the volcanic soil, which gives a unique profile to the cup.
MEISSA is the Star that gives its name to all the coffee lots produced by Alex Herrera on his Pampojilá farm located in the coffee region of Atitlán. The Mayans called this remarkable land Pampojilá "land where misty clouds rise".
The Pampojilá farm is rich in volcanic soil in the high part of the Atitlán Volcano, rising above Lake Atitlán, where the southern wind almost daily brings a cover of moist clouds, providing natural shade to the coffee trees in the afternoon.

ANAEROBIC NATURAL SLEEPING BAG SPECIAL PROCESS

One of the attractions that make this coffee unique is its seed (bean) extraction process. It moves away from the more common processes like dry, wet, or honey to experiment with the Anaerobic Natural Sleeping Bag, closer to a dry or natural process than a wet one.
Natural Sleeping Bag: the cherry is received, classified by ripeness, fermented anaerobically, and dried in the open air.

CATURRA COFFEE VARIETY

Caturra is one of the most appreciated varieties in coffee crops around the world. It is a natural mutation of the Bourbon variety, originating in Brazil. The smaller plants with better beans were selected at the Agronomic Institute of Sao Paulo in Brazil, from which this new variety was created, which has found an ideal climate and soil in Colombia. Nevertheless, as we say, the origin of this plant is Brazilian, according to the World Coffee Research.

Specialty Coffee: guaranteed quality in every cup

Specialty coffee is synonymous with quality. These are beans that meet rigorous standards throughout their production process, from cultivation to roasting. Specialty coffees, like this one from Honduras, are selected by experts and often score high in professional tastings.
At Cafés Mocaibo, we ensure that each bean retains its aroma and flavor through a process of artisanal roasting and exclusive storage. We guarantee that you will enjoy a unique experience in every cup.

Cafés Mocaibo: artisanal quality and variety of origins

In addition to the limited edition Specialty Coffee Meissa Guatemala, you can also find other coffees such as Specialty Coffee La Colmena from Colombia or Fawaris Coffee from Nicaragua, at Cafés Mocaibo

Arabica Coffee: superior flavor and quality

The Specialty Coffee Fawaris from Nicaragua is a 100% Arabica and natural coffee, the preferred variety in the market for its aroma, smoothness, and complexity. There are