Guacamaya ( Filter Roasted )

COUNTRY: Guatemala

DEPARTMENT: Huehuetenango

MUNICIPALITY: Concepción Huista

TOWN: Ajul

COOPERATIVE: El Sendero

ELEVATION: 1,900m above sea level

VARIETY: Caturra

PROCESSING: Washed

FARM SIZE: 4.2 Hectares

FARM OWNER: Nery Pablo López

Nery has established a small wet mill with raised beds onsite, which allows him to process and dry his coffee onsite. As a member of the El Sendero Cooperative, Nery also receives training sessions at the beginning of every harvest, to go over the best practices to follow during the picking and processing of his coffee – which are key in the production of exceptional coffee.

Harvest activities at Guacamaya began in February. Because most cherry was hand-picked by Nery and his relatives, a lot of care went into the selection of each bean, and multiple passes were required. Coffee was pre-fermented in sacks for up to 24 hours early in the harvest, though this time shortened to 12 hours once the weather began to warm up in March.

Cherries were then washed and depulped, and left to ferment overnight (or up to 12 hours). The following day, this wet parchment was washed again using fresh water from the nearby Río Azul, and laid to dry on Guacamaya’s concrete patio. Drying until beans reached an adequate and stable moisture content took around a week, and was determined by weather conditions.

Once coffee was dry, it was picked up by the El Sendero Cooperative, where lots were stored at their warehouse and separated based on quality at their cupping lab. Once approved by Prisma’s team, farmers were paid within the week of their crop being sold, and parchment was milled and prepared for export near Guatemala City.

RECOMMENDED Suitable for Filter brewing methods and French press.

**NOTE FOR DELIVERY** An order placing BEFORE 2 PM will arrange on next day delivery. An order AFTER 2 PM will deliver on the next following days.