Guatemala Tectitán Jaime Moralez

This coffee is from a farmer named Jaime Morales Pérez , in the village of Sacchumba, which is located in Tectitán, Huehuetenango. While most of our Huehuetenango coffees are from the North, Jaime's farm comes from a region closer to the southern tip, with altitudes reaching far above 2000 meters. Jaime's farm is called, El Tarro, and is just shy of 1 hectare in size. His farm is planted right around the 2000 meter mark, and he's currently cultivating Bourbon, Caturra and Catimor varieties. His wet process method involves fermenting the coffee seeds pulped of their fruit for 48 hours, during which time the sticky fruit mucilage is broken down and can be easily washed from the seed. The coffee is then moved to a cement patio where it is dries in the sun. We found Jaime's coffee to have bright highlights and forward sweetness that showed well as pour-over brew.