Our second Guatemalan Micro Lot of the season is from producer Ovidio Ramirez, in the Huehuetenango region. This farm is truly a micro lot with fewer than 100 coffee. The coffee is picked ripe and depulped the same day, then fermented dry for 18-24 hours. Ovidio washes the coffee three times and then dries the coffee under nylon on patios for 3-5 days, weather permitting.
SWEET AND SOFT WITH NOTES OF LAVENDER AND BERGAMOT
NOTE: IF YOU LIVE IN THE NEW ORLEANS AREA AND WOULD LIKE TO PICK UP COFFEE AT OUR 1200 MAGAZINE ST LOCATION, USE CODE PICKUP AT CHECK OUT!
Region: Huehuetenango, San Pedro
Farm: El Guachipilin
Variety: Bourbon, Caturra, Catuai
Altitude: 1600 MASL
Proc Method: Washed