Origin – Finca El Jade, Huehuetenango, Guatemala
Owner – Crispin Matias
Lot Varietal: Caturra, Bourbon
Processing: Fully washed, fermented for 38 hours and soaked in fresh water for 24 hours. Dried on patio for 12 days.
Size of Finca: 12 Hectares
Kilos produced: 6,000 (avg. Year)
Harvest time: January-February
Elevation: 1,650 – 1,750 mts
Rainfall: 1,500 ml
Temperature: 18 – 24 c
Water Supply: Natural Spring Water
Shades Trees: Chalum, Gravilea and Cipreces
This coffee is sourced through Third Wave Coffee Source who is run by Nadine Rasch. Nadine today lives in Guatemala and has direct contact with the farmers that she works with.
Freshly ground coffee