This Guatemalan coffee comes from the Huehuetengo region and is grown by Juan Manuel on his farm, Finca De Valle, on the outskirts of Jacaltenango in the western highlands of Guatemala. The farm is situated between 1500 and 1600 metres above sea level and the variety of bean produced includes Bourbon, Caturra and Catuai. Juan Manuel's farm is small at only 10 hectares and produces 7,000 kilos of coffee on average every year. The processes used after harvest include semi-wet, wet milling and sun-dried out on patios.
A light/medium roast gives this coffee a good structure and balance with sweet fruity notes, particularly cherry with an orange citrus acidity.