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
 
Region: San Ignacio
Varietal: Yellow Caturra
Process: Washed
Altitude: 1850-2200 masl
 
Proud female producer Irene Herrera Cabrera is the owner of La Mandarina farm located in the San Ignacio region, Copia district in Chorro Blanco village.
 
For Irene, coffee is the primary source of her income alongside growing limes and guava. Coffee varieties on her farm are 30% Catimor, 30% Caturra, 10% Pache, 30% Bourbon. The farm is 30% shaded. Organic fertilization is carried out via phosphoric rocks, guano and coffee pulp. Typical harvest period runs from May through to September.
 
The Caturra cherry is mechanically pulped and dry/wet fermented for about 24 hours inside plastic tanks. Then it is washed and dried in a solar dryer. All wastewater and mucilage is placed in a deposit in the ground. Raised pallets are used to avoid contact of parchment coffee with
the floor.