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
Varietal: Bourbon, Catimor, Caturra, Maragogype, Pache
Altitude: 1500 MASL
Alejandro Laines Sales owns nearly 2 hectares of farmland in San Pedro Necta, Huehuetenango. He grows a combination of varieties including Bourbon, Typica, Caturra, and Catuai on his family farm, which is at the base of the mountains. "Chejoj," the farm's name, means "land of horses and large birds" in the Mam, or spoken Mayan language. Coffee on his farm is picked ripe and depulped the same day, then fermented for 24–35 hours before being washed three times, until the parchment is clean. It's dried on concrete patios for 3.5–5 days.
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