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: La Libertad, Huehuetenango
Varietal: Pacamara
Process: Natural
Altitude: 1900-2250 MASL
 
Finca Los Pinos sits under the umbrella of the world famous “Finca La Bolsa” group managed by Vides Farms. This particular farm is managed by Elmer Lopez. This 24 hectare farm sits at astonishingly high altitudes and produces some of the most exceptional coffee in the region. This farm has nearly 57,000 trees of mostly traditional varieties. 
 
For washed coffees, they will dry ferment for 36 hours followed by patio drying for 17 days. For naturals, they will meticulously select the ripest cherries and dry for 17-21 days on raised beds.