JUAN LOPEZ CARDONA - HUEHUETENANGO, GUATEMALA

Processing notes:

Juan’s coffee is grown between 1800 and 2000 meters above sea level - a very high altitude even within Huehuetenango, a region known for its mountainous geography and high-altitude coffees. This unique land parcel emulates the original natural habitat of coffee, a forest; growing under shade in soils enriched by native plants.

Juan’s coffee has remarkable potential even before it is picked. Beyond these ideal growing conditions, Juan has fine-tuned his processing techniques in order to help this coffee achieve its potential in the cup. The coffee is depulped the same day it is picked and fermented in wooden tanks for 10-12 hours. After the fermentation and washing, the coffee is given a second soak in fresh, clean water, lasting from 20-24 hours. After the second soak, Juan moves the coffee to a concrete patio to dry in the Huehuetenango summer sun. This process takes 6 days; the coffee is placed on the patio in a thick layer each morning at 8 AM and is turned every hour until 4 PM, when it is stored overnight. This method ensures even airflow and uniform drying for the coffee. After drying, the coffee is delivered to our warehouse before being transported to Primavera’s dry mill in Fraijanes by truck. The final step in processing, dry milling, occurs at our mill under the watchful eye of Wilder, our experienced mill manager, and is then bagged and prepared for export.

This coffee has been imported by Primavera Coffee Importers.