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 La Trinidad
Region: San Martín Acasaguastlán, El Progreso
Varietals: Catuai
Process: Fully washed and traditionally fermented for 33 hours dried on patios under shade
Altitude: 1500 - 1800 masl
 
Finca La Trinidad is a family legacy for Mynor, who is the third generation of coffee producers in his family, with more than 30 years of experience. The farm is nestled in La Sierra de las Minas, a privileged area surrounded by humid forests at an optimal altitude for growing coffee. Mynor involves the whole family in the process of producing specialty coffee and hand in hand with his older son they oversee the plantation and the washing station, while his other sons support him with the drying process of the coffee.
 
Mynor is focused on making his farm more profitable and on improving quality for the specialty market internationally.