Product Info

PRODUCER: Renardo Ovalle

LOT: Los Pinos

PROCESS: Anaerobic

REGION: Santa Barbara, Huehuetenango, Guatemala

VARIETY: Caturra, Bourbon

ALTITUDE: 1900-2250 MASL

Tasting Notes:    Floral notes of lemongrass, hibiscus and cranberry with nougat and butterscotch body

About The Coffee 

In 2013 Renardo Ovalle planted coffee in several plots that he called Los Pinos because in this region, due to its height above 2,000 masl, could be seen large old pines. It is located in Santa Barbara, a municipality near Huehuetenango where rainfall is scarcer compared to other regions of Huehuetenango. The varieties that were planted with coffee were Caturra, Bourbon and Pacamara. Something that began as an experiment resulted in a unique coffee due to its soil and height conditions.

The coffee is harvested between January and May and then processed anaerobically for 48 hours in cherry and 36 hours on tank.