Tier: Microlot Process method: washed Origin: Guatemala Region: El Pajal, San Antonio Huista, Huehuetenango Producer: Octavio López Compeseco Farm: Finca El Durazno Importer: Cafe Imports Elevation: 1650 masl Variety: Caturra, Catuai, Pache Finish Phase: First crack Harvest: May ‘18 Size: appr. 11 acres Notes: 24 hour dry fermentation MIlling: washed 3 times Drying: dried 4-6 days on concrete patios Tasting Notes: Balanced, grapefruit, coffee cherry, tart Retail Price: $17/12oz. box
Octavio López Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is depulped the same day it's harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It's then spread on concrete patios to dry for 4–6 days.