Here's our latest release from Pablo and Eva's farm, "Finca El Jardin", of the Fraijanes region of Guatemala. This coffee (and others that we'll be releasing in the near future) is a testament to Pablo and Eva's continual improvement in quality of coffee and post harvest practices. 

It's been exciting growing together with the Del Cids. We started our roastery around the same time that Pablo took over the farm's coffee production and started implementing some new measures that significantly improved the coffee quality. 

This coffee is a naturally processed caturra, meaning that the caturra varietal was dried in the fruit over the coarse of 30 days. Afterwards it was milled, bagged and exported. We were picking up on notes of Brown Sugar, Grapes and Peach. It's a nice sweet coffee. We hope you enjoy it.