Country: Guatemala

Region: Tajumuco, Huehuetenango

Altitude: 1,500 - 1900 meters

Variety: Caturra, Bourbon & Pache

Processing: Washed

Drying: Sun Dried

Cup Profile: Dense chocolate body, ripe plum and cherry notes with a sweet toffee finish.

This coffee is grown on the steep slopes of Hueheutenango. This region of Huehuetenango is one of the most productive regions of all of Guatemala. The conditions are text book perfect for coffee growing. About 1600-1800mm rainfall per year concentrated between April and October. The soil is both rich and deep. Coffee trees are protected from the wind by the managed shade and the towering mountains that surround the farms.

Tajumuco producers start the wet milling process by depulping in the afternoon, leaving it for 24hrs of dry fermentation. Later to separate the floaters and some of the greens in the first washing these are skimmed off the top. Then the coffees are washed in tiny washing channels. Flat space is minimal so the coffees are fully sun dried on concrete patios, roofs or black tarps where ever space can be found.