Guatemala | Huehuetenango | Yupanaxol

Origin: Guatemala
Region: Huehuetenango, Jalcatenango
Altitude: 1885 MASL
Farm: Yupanaxol (you-pan-ash-ol)
Farmer: Jesús Jiménez Ramírez
Variety: Caturra
Process: Washed

Back in the year 2000, Jesús began working as a harvester in the town of Unión Cantinil to earn some money; he wanted to buy his own coffee farm one day. He bought a few plots of land in different areas in the region. It was too difficult getting to all the different parcels to harvest, so in 2006 he sold the farther away ones in order to afford a larger plot of land all in one area.

The coffee is moved to their artisanal wet mill and depulped. The fermentation lasts around 32 hours, with no extra water added. Jesús and his wife wash the coffee and then spread it in the sun to dry. His wife moves the coffee at least 6 times per day in order to maintain thorough and even drying.