TASTING NOTES: Twizzler, chocolate, lemon drops. Slight acidity and balanced body.

ROAST: Medium
REGION: Fraijanes
VARIETAL: Caturra
PROCESSING METHOD: Anaerobic Lactic

​Finca Siquem, located in the Fraijanes region of Guatemala, is renowned for its high-quality coffee production. The farm operates at elevations between 1,400 and 1,700 meters above sea level, providing optimal conditions for coffee cultivation. Under the stewardship of the Roldán family since 2018, Finca Siquem has embraced innovative processing methods, including the Anaerobic Yeast process. ​

The Anaerobic Yeast process involves fermenting coffee cherries in sealed, oxygen-free environments, promoting unique microbial activity that imparts distinctive flavor characteristics. This method often results in flavor profiles with pronounced fruity and complex notes. At Finca Siquem, this process has yielded tasting notes such as chocolate, Malbec, and chocolate liqueur, offering a rich and nuanced cup experience.