This lot comes from one of the family's 4 farms, Finca La Linea, located right at the border of Guatemala. Grown at an altitude of 1500 meters, this coffee consists of the Catuai, Villa Sarchi, and San Ramon varieties. It is picked at full maturity and sorted by flotation first, then by hand, to remove cherries that are either overripe or underripe. It is then mechanically depulped, followed by dry fermentation for 24 to 36 hours, before being spread on a patio for 7 to 10 days for slow and even drying.
Region : Chiapas, Mexique
Farm : Finca La Linea
Variety: Catuai, Villa Sarchi, San Ramon
Altitude : 1500M
Method: Washed
Notes: Cocoa, cherry, cane sugar
