Washed Process - Mechanically de-pulped, fermented in wet fermentation tanks for 40 hours, then fully washed and soaked in fresh water for 24 hours. Dried on raised beds for 15 days
Buttery caramel with notes of red apple and sweet blackberry jam on the finish
Finca Alta Vista is located in one of the most remote areas in Huehuetenango. The Lopez family
have been growing coffee in this area for approximately 38 years. Back when they started cultivating
coffee, there were no roads around this region and they had to transport the coffee on horses and
mules for 3 days to get it to the nearest town in order to sell it.
At the beginning, they did not give the coffee the care and attention it now receives. It was seen as a crop, and with the passage of time, it became a passion for the new generation. In the 1990’s Huehuetenango started to become a region of interest to specialty coffee buyers for the high acidity and complex cup profile.
In 1999, Finca Alta Vista won a price for their quality, it was this event that motivated them to strive for better agricultural practices and wet milling techniques. With better pruning, fertilization, shade management, they continue learning and implementing. To this day, they continue to be pioneers in the region, known for taking extra care both in the fields and post harvest processing. They have also been experimenting with semi-washed, honey and natural processes.
For this coffee we use 55g/L of freshly boiled water between 93-94C.
Steep for 4 minutes and then stir
let settle for a further 4 minutes and decant into pre-warmed cups.