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In Guatemala's Huehuetenango region, producers process their own coffee and sell it in parchment, which is more profitable than selling cherry.
This coffee combines parchment from dozens of producers in the town of San Pedro Necta, in Huehuetenango. Each producer floated the fruit for defects, de-pulped the cherry with a hand-cranked machine, fermented it between 12 and 18 hours, washed it and then dried it on patios for approximately seven days.
It was dry milled at Beneficio Serben.
Cupping notes: Fruity profile; bright, winey acidity and a delicate body. Notes of milk chocolate, stone fruit, citrus.