Cup: Sweet with winey fruit acidity and a smooth mouthfeel; lots of pulpy ripe fruit flavor with coffee cherry, grape and chocolate flavors

Region: Los Cipresales

Farm: La Esperanza

Variety: Bourbon, Caturra, Pache, San Ramon

Altitude: 1750 MASL

Proc. Method: Fully Washed

Bag: 12oz

Whole Bean

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Francisco Morales Carrillo - Finca La Esperanza - Los Cipresales - El Coyegual - San Antonio Huista - Huehuetenango

Francisco Morales Carrillo owns the 19-manzana farm, where he grows nearly 425 coffee trees in a mix of varieties, including Caturra, Pache, Bourbon, San Ramon, and Typica. After picking, the coffee is immediately depulped and fermented dry for 24 hours. It's washed three times with great care taken to use water as efficiently as possible, and then the coffee is placed on concrete patios for 3–6 days to dry.

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