REGION: Huehuetenango
ALTITUDE : 1500 MASL
VARIETAL : Caturra & Bourbon
PROCESS : Washed

Producer Efrain Castillo bought his farm in 2004, when fifty percent of the land was sown with coffee plants. Since setting out, he’s worked to add more coffee to the farm, including the Bourbon variety. Efrain and his small team of employees process the coffee using a traditional washed process, with a 24- hour fermentation followed by a thorough wash. The coffee dries on the patio in direct sun for about 3-5 days. Efrain is still working to increase production on the farm and exploring more exotic varieties so that the farm can produce some special micro-lots in the future.