Guatemala Ericka Sanchez
Farm: La Montana
Process: controlled extended anaerobic fermentation
Notes: blackcurrant | pomegranate | pineapple
The dogs of Ericka Sanchez are happy. She owns 2.5 hectares of land in the San Antonio Huista area of Huehuetenango, so we cannot but assume that she owns some happy dogs, too.
It’s no small thing that they have such a large yard for them to poop wherever they please. The farm, La Montaña, is planted with Caturra, Bourbon and Pache, and sits at 1700masl. Ericka is part of the Red de Mujeres, or 'network of women' in English and she manages her farm using organic fertilizer which she produces onsite. Ericka doesn't use any chemical inputs and has diversified the other crops she grows on the land to safeguard for a sustainable future. It’s common knowledge, these environmentalist ladies love the animals, Ericka must be a dog person.
The fermentation method she uses is fairly unique and is now been passed on to other members of ACODIHUE. Ericka lets the coffee dry ferment for a longer period of time in controlled conditions in order to accentuate the fruity characteristics in the cup.
You would expect her to keep such a rare fermentation method to herself, yet she seems to be a people lover as well.
Well, in spite of appearances, I always argued that people and dogs do not exclude each another. Congrats!