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
 
Producer: Jesus Bravo Soto
Farm: Finca Buena Vista
Region: Oaxaqueño, Cuilco, Huehuetenango
Varietal: Bourbon
Process: Washed
Altitude: 2000 masl
 
Jesus Bravo Soto is the owner of the 9.5 hectare farm Buena Vista in Oaxaqueño, Cuilco, Huehuetenango, where he grows 30,000 coffee trees. 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 before placing it in a wooden dryer or "pariguela" , for 3 days. Jesus also owns a 6 hectare neighboring farm called El Granadillo whose coffee we featured last harvest year.
 
Jesus is a smallholder member of the association known as ASPROCDEGUA - a cooperative association that has members from communities throughout Huehuetenango.The organization offers its members access to technical assistance and routinely provides services such as soil analysis, test farms, and social projects based on food security, education, and nutrition. They aid farmers involved with farming various agriculural products not just coffee including cassava, guava and avocado.