Sourced from producers in Huehuetenango, this double variety coffee is cultivated from areas standing about 1,372 meters above sea level. Typically, fruit that is growing at this elevation produces slowly matured beans that are denser and harder. This causes for a richness in the taste and an inherent consistency to the coffee. These coffees are typically put through what is called the "European Preparation," which means each batch is hand sorted to ensure a minimum defect count per 300 grams of coffee.
In the cup, we tasted mellow tropical fruits and sweet, nutty chocolate notes.
PAPAYA, ALMOND, MILK CHOCOLATE