Description
- Origin: Guatemala
- Region: Huehuetenango
- Town: Aldea Xayomblaj, Jacaltenango
- Farm: Wiwitz
- Farmer: Juan Rodriguez
- Crop: 2025
- Altitude: 1700-1800m
- Variety: Caturra, Bourbon, Catimor
- Processing: Fully washed
A note from our supplier, Primavera:
Juan and his wife learned how to sow coffee from their parents, and they bought their farm and built everything from the ground up. After buying land, they created a nursery to grow seedlings. Then, they planted the seedlings on their land.
This coffee is depulped the same day it is picked, and then it is fermented for about 24-32 hours. He also does a second soaking in clean water for 12 hours before setting the coffee to dry on the patio. The coffee dries on the patio for 3 days. Juan himself is in charge of the processing.
What does the future hold? Coffee was the best crop to earn an annual income. Juan himself works hard on the farm, doing much of the weeding, pruning, and applying conpost himself. They also hire local laborers when needed.
Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.
