About this Coffee
EACH BAG CONTAINS 8 OUNCES OF WHOLE BEAN COFFEE
This beautiful washed coffee produced by Jacinto Domingo Marcos is coming to us from the Huehuetenango region. Washed coffees from Guatemala can be citric, light, and sweet; this coffee showcases the bright, light, sweet, and citric qualities we love from washed Guatemalan coffees. Pomelo is met with round, earthy notes of açaí berries and cacao, giving this it a layered profile.
Back on our menu for a second year is this Guatemalan coffee from a first-generation coffee producer Jacinto Domingo Marcos. For the past fifteen years, Jacinto and his wife have been operating their farm, Yulm’on Canalaj, perfectly tucked between two villages in Huehuetenango.
Each harvest goes through three picking passes to ensure that the cherries are picked at their peak ripeness. Selectively picking is generally laborious and expensive for the producer as it requires more time. The alternative would be to strip the trees of all the cherries in one pass and sort out the under ripe cherries. This method might save money on labor, but it lowers the quality of the coffee when under ripe cherries end up in the lot. The quality of the lot is increased when the ripest cherries are picked. Once the cherries are harvested, they are transported by horse to get depulped in the same day. Jacinto uses plastic tubs of water to ferment the coffee for 48 hours. The coffee is then sun dried on patios for six days.
Taking pride in his work, Jacinto hopes to focus on his agronomic practices to continue growing and producing high-quality coffee. This coffee is a work of patience and beauty by Jacinto and his wife.