We purchased this Aces coffee from the Huehuetenango region in Guatemala. The El Guachipilin farm is 3.5 manzanas and contains fewer than 100 coffee trees. This coffee qualifies as a very small microlot due the small yield. Ovidio Ramirez, the owner of the farm, and the community around him are almost entirely supported by a coffee economy. Coffees at El Guachipilin are picked ripe and depulped the same day, then fermented dry for 18–24 hours. Ovidio washed the coffee three times and then dries the coffee under nylon on patios for 3–5 days, weather permitting.
Tasting notes: rose, lavender, apple, lemon
Varietal: Caturra
Process: Washed
Harvest: December-April
