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El Porvenir | Guatemala | Espresso

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

 

Farm: El Porvenir

Producer: Benjamin Martinez Ruiz

Region: San Pedro Necta, Huehuetenango

Varietal: Caturra

Process: Washed

Altitude: 2000 masl

 

Benjamin Martinez Ruiz is the owner of the 1 hectare farm El Porvenir in San Pedro Necta, Huehuetenango, where he grows 9,000 coffee trees of the excellent Caturra varietal. After harvesting the coffee ripe it is de-pulped the same day and left to ferment in water for 36-48 hours. Once the coffee is fermented it is washed up to 3 times to remove all mucilage.

 

 This extra attention to detail in thoroughly washing helps Benjamins coffee dry more evenly and results in greater clarity in the final cup.

El Porvenir | Guatemala | Espresso

$20.00Price
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