Very sweet with big tart acidity and a heavy mouthfeel; lots of floral flavors with caramel, citrus fruit, apple, grape, cherry and brown sugar flavors.
Region Concepción Huista, Huehuetenango
Variety Bourbon, Caturra, Pache
Altitude 2050 masl
Proc. Method Washed
"Nicolás Ramirez Ramirez owns the 25-manzana farm Quejiná, where he has three different varieties planted: Bourbon, Caturra, and Pache. He is interested in creating more potential for microlots by investing in new varieties as well as buying annexes of land to grow more trees. After the harvest on Quejiná, the coffee is depulped the same day, then fermented dry for 18–24 hours. The coffee is washed three times with fresh water, then placed on either patios or nylon to dry in teh sun for 3.5–4.5 days, weather depending."