Porfiria’s son Javier has taken over a lot of the farm management, and has a dedication to quality — he shows a lot of pride in the shading techniques used on the farm, and with the ceramic lined fermentation tank and concrete washing channels, which help this coffee develop a clean and balanced flavor profile. The coffees ferment for 48 hours before they’re covered in water, where they sit for another 12 hour soaking period before being fully washed. The results are stunning — clean, bright fruit flavors and a plush mouthfeel.
Region: Huehuetenango, Peña Roja
Elevation: 1700-1800 meters
Varieties: Bourbon, Caturra
Processing: 48 hour fermentation, 12 hour soak, fully washed
Taste notes: red currant, bing cherry, raspberry, dark chocolate
12 oz / 340 g whole bean
We roast on Monday, Tuesday, and Thursday. Orders placed by 5:00 p.m. Central Time the day before a roast will ship the following day.
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