Guatemala

We’re all about familiar faces. We like a name we know. Keeping coming back to those producers who do what we like and supporting what they do? Oh yeah, that sounds good. This coffee comes from the town Ixtatil in Huehuetenango - one of the most popular growing regions in Guatemala. Grown by Don Javier on the farm he inherited from his father, this washed coffee carries the wisdom he’s gained through 50 years of coffee cultivation. 

Grown at 1750masl with notes of brownie, orange zest, and stone fruit. This lot is a mix of Bourbon, San Ramon, and Catimor varieties. After the coffee is depulped, it’s fermented for between 24-30 hours with frequent turning to ensure consistent drying. It’s worth noting that after the depulping stage the pulp is used on coffee plants as fertilizer - we like this too.