Ericka Sanchez has a small farm of 2.5 hectares in the San Antonio Huista area of Huehuetenango, Guatemala, where it grows and process coffee of Caturra, Bourbon, and Pache varietals.
The plantation is named La Montaña and is located at 1700m above sea level and is part of the Red de Mujeres, the “women’s network”. The Red is a large group of female coffee producers covering five different areas of Huehuetenango, made up of 830 women that manage single farms.
Ericka uses only organic fertilizers that she produces on site. She does not use any chemicals and, her coffees are therefore certified organic and fair trade.
The microlot that Nero Scuro has chosen is characterized by the particular approach used during the fermentation, the so-called extended fermentation.
Basically, the process is similar to a fully washed one. The coffee is dry fermented (i.e., using only the juice after pulping) and rinsed only at the end of fermentation. The fermentation time is however extended by controlling the fermentation conditions, in particular the PH, to prevent the acidification of the beans.
This is achieved by gradually adding, during the fermentation period, freshly pulped beans, which stabilize the overall acidity, avoid the formation of acetic acid and permit to reach a longer fermentation period.
In this way, coffee takes on some of the most appreciated cup characteristics of natural coffees such as sweetness and fruity notes while maintaining a pleasant acidity balance. In the cup, we found notes of pineapple, pomegranate, and black currant, with a remarkable body and sweetness.
Available for espresso, it is roasted to order like each of the Nero Scuro specialty coffees.