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
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.
top of page
bottom of page