This single-origin, natural process Guatemala micro-lot coffee, is procured through a direct relationship with Pablo Del Cid family farm. The farm was is
managed by the third and fourth generation of the Del Cid family. It is located in the Fraijanes Plateau region, close to Pacaya Volcano, which is constantly fertilizes the land with ashes rich in minerals. The soil is volcanic which creates a distinctive body to the cup. The altitude is from 1,600 to 1,650 masl and the bean varieties are Bourbon and Catuai, grown under shade.

Pablo and his Wife, Eva, run a very impressive farm and represent the innovative and forward-thinking coffee farmers of today. It is remarkable to see how their investments and efforts from all the farm workers, is reflected in the quality of the coffee produced. Pablo Del Cid farm uses a state of art wet mill, developed their own slow drying process that has increased the quality and shelf life of the raw coffee beans and built special custom raised beds.

The beans are natural processed, with the skin and pulp left on the bean before drying. The beans are then dried for 27 days. This process makes he coffee have a lighter but full tasting body, lower acidity and increased but balanced sweetness.

Taste notes:

• Bittersweet chocolate
• Stone fruit - predominantly sweet cherry
• Balanced sweetness
• Pleasing soft acidity