Guatemala - Rosa Maria Ovalle - Finca El Limonar

Mundo Novo is a natural cross of Typica and Bourbon (the two oldest identified arabica varietals). The varietal was discovered in Brazil in the 1940's and is still widely grown in Brazil but its cultivation is relatively rare in Central America due to its unpreferred tall height.

Mundo Novo, like its two parent varietals, is known for having very good cup quality and high yield but it is susceptible to all of the major coffee diseases so proper farm and plant care must be considered to have success growing the varietal.

This is a fully-washed coffee processed in the traditional Guatemalan method. No crazy processing here, just attention to detail and good practices which allow the varietal and terroir flavors shine through.

Before processing the coffee is selectively harvested at the peak of ripeness. The coffee is then brought down from the hills surrounding the farm house, chapel, wet-mill, drying patios and nursery. Upon delivery to the wet-mill, the coffee is de-pulped before being fermented in tanks for around 12 hours (a bit longer in colder weather and a bit less in warmer weather). After fermentation the coffee is washed with fresh water sourced from a spring located on the farm. After washing the coffee is laid out on patios to dry.

The drying is carefully monitored. The coffee is moved into storage warehouses every day during periods of most intense sun to ensure the coffee dries slowly and while it is drying on the patio it is raked frequently to ensure even drying. These steps help preserve the distinct flavors in the coffee ensuring the end consumer experiences the best of what the farm has to offer.

Situated in the highlands of Guatemala among the Sierra de Cuchumatanes, the highest non-volcanic mountain range in Central America with numerous peaks exceeding 12,000 feet above sea level, Huehuetenango, has made a name for itself around the world for producing spectacular coffees with great clarity of flavor, high sweetness and pleasingly bright acidity.

Most coffee in this area is planted on extremely steep mountainsides requiring extra labor to harvest. The region's location amongst the tall mountain peaks creates a unique climate zone as it is blocked both from the damp weather patterns of the Caribbean Sea and the intense winds of the Pacific Ocean. Huehue is the driest of all Guatemalan coffee regions with sufficient rain from May to November and a dry season from December to April that is perfect for harvesting and sun-drying coffee. This unique climate and nutrient dense soil result in amazing coffees for which the region is famous.