We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: La Libertad, Huehuetenango
Varietal: Bourbon, Catimor, Caturra, Maragogype, Pache
Process: Washed
Altitude: 1700 masl
 
Arturo Gabriel Lopez owns Cipresada and Finca Bromelias. He has 4 ha of farmland with around 15,000 coffee trees. Don Arturo's washed processed coffees pre-ferment for 36 hours and up to 12 hours in a tank. The washed coffee then dries for 15 days on patios.
 
In recent years weather has been inconsistent. Recently, the flowering of the coffees was delayed by one month, so the picking started at the end of January. This can cause delays in processing and exporting the coffee. Rain patterns have varied causing differences in typical flowering periods. Don Artura says they are adding more organic material and covering the soils to prevent significant changes in the microclimate of the plantations.
 
The Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part the primary difference in style is in the length of time that the coffee is allowe to ferment. Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.