Guatemala Buena Tierra Anacafé 14 – Anaerobic Honey

Ripe fruit, concentrated sweetness, and fermentation that adds character without obscuring the origin. This Anacafé 14 produces an intense, enveloping cup where raisins and red plum meet ripe peach and a lightly boozy depth.

Anaerobic processing enhances the variety’s texture and fruit expression, creating a modern, complex coffee with an immediately recognisable personality. It is designed for those who enjoy clearly defined fermentation profiles and coffees that evolve noticeably as they cool.

Flavor Profile

• Main notes: raisins, red plum, and ripe peach
• Acidity: medium, juicy, and fruit-driven
• Body: medium to full, dense, and enveloping
• Aftertaste: long, sweet, and lightly boozy
• Overall profile: fruit-forward, fermentative, intense, and saturated

The cup opens with concentrated raisin-like sweetness. Juicy red plum follows, accompanied by a softer ripe-peach character. Anaerobic fermentation adds depth and a boozy nuance without making the profile feel uncontrolled.

Origin and Processing

This coffee comes from Finca Buena Tierra in Acatenango, Guatemala. The farm was established as part of a long-term recovery and resilience initiative for communities affected by the eruption of Volcán de Fuego.

The Anacafé 14 variety has become established in Guatemala because of its adaptability, reliable productivity, and ability to maintain good cup quality when carefully cultivated and selected.

For this lot, the ripe cherries are depulped before undergoing up to 50 hours of fermentation in an oxygen-free environment. This closed stage encourages deeper fruit aromatics and a more pronounced texture.

After fermentation, the beans are slowly dried on raised beds with the mucilage still attached. Combining anaerobic fermentation with honey processing enhances sweetness, body, and the impression of ripe fruit.

Why You’ll Love It

• Intense and defined fruit: raisins, red plum, and peach in an expressive combination
• Controlled fermentation: boozy depth without losing structure or clarity
• Enveloping texture: dense body and persistent sweetness
• Modern profile: a bolder interpretation of Guatemalan coffee

Ideal for

• V60 and Origami: to separate the fruit layers and manage the intensity
• AeroPress: highlights body, sweetness, and fermentation depth
• Cold brew: produces a fruity, dense, and refreshing drink
• Modern espresso: for a concentrated, juicy, and distinctive extraction
• Cupping or tasting: especially interesting for observing its development while cooling

Technical Details

• Origin: Guatemala
• Region: Acatenango
• Farm: Finca Buena Tierra
• Species: Arabica
• Variety: Anacafé 14
• Processing: Anaerobic Honey
• Fermentation: anaerobic, up to 50 hours
• Drying: raised beds with mucilage attached
• Lot altitude: 1,700 m.a.s.l.
• SCA score: 87.5
• Tasting notes: raisins, red plum, and peach
• Profile: fruit-forward, boozy, fermentative, and intense
• Range: Reserve

Summary

An intense Guatemalan Anacafé 14 with raisins, red plum, ripe peach, and a lightly boozy depth. Anaerobic fermentation and honey drying create a dense, juicy, and complex cup particularly suited to filter brewing, AeroPress, and modern espresso.