THE STORY

In the municipality of Union Cantinil, in the department of Huehuetenango, Guatemala, in the Buenos Aires region, this coffee is grown and handpicked by small producers.  This coffee was grown at 1300-2000 masl in clay-like soil.

Part of what really sets this coffee apart is the processing method.  This is a natural process coffee, which mean the coffee was dried and fermented with the coffee seed still inside the coffee cherry.  The resultant cup is something really stunning and fruit forward.

We taste strawberry pop rocks, peach, some white wine notes, as well as some chocolate, with nice depth and body.