Tasting Notes: DELICATE NOTES OF FINO & NECTARINE WITH SWEET & JUICY LINGERING BODY
About the coffee
OWNER: Fredy Morales
TYPE: Caturra, Bourbon
ALTITUDE: 1450-1600 MASL
This is a very special lot consisting of coffee grown by Minga, Juana, Leti, Victorina, Sandra, Maria, Luz & Petrona. 8 women from 5 different villages in Huehuetenango.
Once the coffee is dried, the farm managers' wife Yadi cups every lot & combines similar qualities & profiles together. The concept of community lots is to support the producers. Each producer will process their own coffee: hand pulping then removing floaters, before fermenting for 22-24 hours, moving the coffee & bringing in the next batch. After fermentation, the coffee is washed & moved to channels. Once the water runs clear, the coffee is then moved to patios. The coffee dries for 7-10 days during sunny period, or up to 20 during cloudy days.