Guatemala

REGION: huehuetenagoMUNICIPALITY: san pedro nectaPRODUCER: microlot. single estate.OWNER: alejandro láinez: finca chejojELEVATION: 1700mPROCESS: washedDRYING METHOD: sun dried on patios: 6-7 daysFERMENTATION: 18-24 hours after de-pulpingVARIETIES: catuaí. pache. bourbon. ORGANICCUPPING NOTES WE TASTE: orange. vanilla. honey. chocolate. ROAST LEVEL In 1980, Alejandro inherited Finca Chejoj from his father, Don Juan Láinez Gabriel. The farm already had a history of growing coffee. Situated on a hill that overlooks the San Pedro Necta valley, Alejandro and his family take care of healthy Catuaí, Pache, and Bourbon coffee trees. They carefully harvest ripe cherries, which are then washed and soaked for 18 hours. Afterwards, the beans are dried on patios for six to seven days. Alejandro is well-known in the Chejoj community for his strong work ethic. He plays a crucial role in organizing community projects that aim to improve the quality of life. Additionally, Alejandro leads init