Cafea Guatemala Lampocoy

Origin and Plantation
Located on the eastern slopes of the massive volcanoes of Central America and in the area of influence of the Atlantic trade winds, the coffee cherries ripen at cultivation altitudes of 1,200 m over a period of more than ten months and in a perfect, cool and humid microclimate.

Character and Taste
The altitudes, the climate and the thoroughly withered soil ensure that this coffee impresses with an exceptionally nice, full body, with a delicate acidity, a slight hint of fruits and notes of chocolate and caramel. Thanks to the excellent preconditions, the Guatemala Lampocoy belongs among the top coffees of Guatemala.

PLANTATION-INFO
The farmers of the small mountain village Lampocoy, located in the eastern Nuevo Oriente/Guatemala, have been producing excellent coffees for more than 100 years. In 2011. the German television author Dethlev Cordts discovered this coffee and first brought it to Europe where this organically cultivated coffee was excellently received. It is thanks to the sales structure established by Cordts that the farmers can make a living from harvesting only roughly 30 tons of green coffee annually. The coffee is not sold laboriously via middlemen, but traded directly. Due to this direct sale, the farmers can achieve a price, which is significantly above the world market level.