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.