Guatemala Dry Process Idmar de Jesus

This small producer lot from Idmar Velasquez comes from the town of El Paraiso in Huehuetenango. This lush, high-land valley boasts a dramatic landscape of jutting cliffs and seemingly endless green as far as you can see. Farmers in the region grow coffee on small parcels of land often adjacent to where they live. Idmar has been a part of our Xinabajul project for more than 5 years now. He's growing mainly older, non-hybrid cultivars like Caturra and Bourbon, and his farm starts out at an altitude of 1600 meters above sea level and stretches up to 1900 at its peak. Processing is managed at home, with a small depulper and concrete drying patios. However, this lot is dry process, meaning the whole cherry is dried with the seed still intact. The extended contact between the seed and outer fruit can lead to fruit flavors in the cup, which is what we experience with Idmar's coffee. It also is capable of deep bittersweet notes and inky, thick body. Once the coffee is dried to 11% moisture, it is trucked to a mill in Huehuetenango town where it is hulled, sorted and prepared for export. Read more about our Proyecto Xinabajul project in Huehuetenango HERE.