"This long fermentation softens the cup, and leads to a deep complexity, especially in the sweetness."

Most of the work on the farm is done by Nicolas and his family. They pick only the ripest cherries, before immediately de-pulping and fermenting for 40 hours in the cool conditions high in the Huehuetenango mountains. The coffee is then washed thoroughly before drying on a small patio, turning often. This long fermentation softens the cup, and leads to a deep complexity, especially in the sweetness. This is clear in this lot by Nicolas, with a crisp and juicy quality of red apple backed up by a deep and complex sweetness reminiscent of toffee.

"The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain.."

These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited and worked with our Guatemalan partners at Primavera for the past seven years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.