Guatemala Huehuetenango Silvestre Velasquez

Guatemala Huehuetenango Silvestre Velasquez

This coffee was sourced from Silvestre Velasquez and his small farm "Rancho Las Vegas in Tectitan, Huehuetenango which sits at around 2000masl. He started eight years ago by planting three different coffee varietals: Bourbon, Catimor and Caturra. 

With these three varietals, he combines them and processes them differently. In the case of this coffee, he pulps the seeds and proceeds to ferment them for 48 hours. During this time the sticky mucilage layer breaks down to the point that it is easily washed from the seed. After this the coffee is laid out on cement patios to dry. 

This coffee is simple and delicious. Clean notes of vanilla, fermented orange, and caramel.  This is one of those "crowd pleaser" coffees that anyone would enjoy. I'd reccomend this coffee for pourover because of its delicate notes.

— Robbie Nuila, Head Roaster

Tasting Notes: Fermented Orange, Brulee Sugar, Vanilla, Caramel

Process: Wet Process (Washed)

Varietal: Bourbon, Castillo, Catimor

Altitude: 2000masl

Origin: Huehuetenango, Guatemala

Farm: Rancho Las Vegas