|Varietal:||Caturra, Catuaí & Bourbon|
Huehuetenango is one of the top coffee growing region in Guatemala. Generations of coffee farmers, high elevation, volcanic soil plus the proximity to warm winds blowing over from the Mexican border make this beautiful spot on earth very special. The cup profile of our microlot is crisp and clean with flavor notes of red grapes, stewed berries and fruit cake. An exciting acidity goes perfectly hand-in-hand with the syrupy mouthfeel of this coffee.
Miguel Mendoza is a second generation coffee grower in the town of Andea el Pajal which is part of the San Antonio Huista region in Huehuetenango. El Mirador (“The viewing point”) sits on a very high peak of the mountain, offering fantastic views.
Picking the ripest cherries involves four passes of picking coffees during the season. You are tasting the best round result in our microlot. It means a high investment in labour to Miguel – which he is willing to spend in order to push his coffee qualities way up. After picking and sorting, the cherries are driven 1.5 hours to the Cajuil farmhouse. Which is probably, why we get so much more flavours in this coffee: The cherries start fermenting and give that extra portion of flavour to the beans. After depulping, full fermentation takes places for up to 36 hours.
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