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: Finca El Mirador
Producer: Vidal Perez Ambrocio
Region: Sipacapa, San Marcos
Varietal: Caturra
Process: Washed
Altitude: 1600 - 1800 masl
 
Vidal Pérez Ambrocio owns the roughly 1.5-hectare farm called El Mirador, where he grows coffee in the view of the town of Sipacapa. The coffee here is picked ripe and depulped the same day, then fermented for 12–18 hours before being washed clean of mucilage.
 
It is dried on concrete patios or sometimes on Nylon, and the drying time varies based on the weather but typically takes 4–6 days.
 
Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.