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Los Chorros | Guatemala | Espresso

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: Huehuetenango

Varietal: Bourbon, Catimor, Caturra, Maragogype, Pache

Process: Washed

Altitude: 1600 MASL


Virgilio Martínez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.


Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24–38 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5–6 days, again depending on the weather.

Los Chorros | Guatemala | Espresso

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