We always have a coffee from Guatemala in our rotation. Whether it is a Single origin like this one or as a component in one of our blends, the versatility of coffees from Guatemala always amazes us.
We love this coffee for its depth and intensity. Lots of lavender. Lots of caramel sweetness. A nice acidic finish that perks your tongue up just a bit.
You should enjoy this one!
Region: San Pedro Necta, Huehuetenango
Producer: Alejandro Laines Sales
Farm: Finca Chejoj
Varietal: Bourbon, Caturra, Catuai
Altitude: 1700 MASL
Processing Method: Washed
FROM CAFE IMPORTS:
Alejandro Láines Sales farms on 3 manzanas of land, and has just 80 coffee trees. After they're harvested, cherries are depulped the same day, and fermented dry for 24 hours before being washed three times. Alejandro uses patios and nylon tarps to dry the coffee, which takes 3–5 days.