Taste Notes - Peach, Cherry, Caramel
| Country | Guatemala |
|---|---|
| Region | Huehuetenango |
| Farm | El Limar |
| Variety | Bourbon, Caturra, Pache |
| Proc. Method | Washed |
| Altitude | 1750-1815 |
The Carrillo brothers, William and Darwin Carrillo, are second-generation coffee producers at the Aldea Coyequal near San Antonio Huista town in Huehuetenango region.
During the harvest the Carrillo brothers make sure that only the ripe cherries are picked. This totals in three picking passes on the farm during the harvest. The coffee is depulped the same day as it’s picked and it is fermented between 24 to 32 hours. The beans are then washed to become free from the mucilage and dried on the patios for four days.
“This farm we are the second-generation producers, since we inherited the land from our parents. We grew up working with coffee as children and this made it easier when we needed to take over the farm. Currently our children are also learning the trade and they will become the future of the coffee produces claims William and Darwin.