El Pajal, San Antonio Huista, Huehuetenango
Caturra, Catuai, Pache
Tasting Notes: After sampling the coffee with a cafetiere it felt like it had a winey fruit texture and felt clear. Once the drink had cooled nutty notes were detected. The cup is mild and mellow to drink and has a light body.
Octavio López Compeseco owns the 6.25-manzana farm El Durazno, where he only grows coffee, mostly Caturra, Catuai, and Pache varieties. The coffee is de-pulped the same day it’s harvested, then fermented dry for 24 hours before being washed three times to remove the mucilage. It’s then spread on concrete patios to dry for 4–6 days.