Guatemala Los Arrollos - Washing

Variety: San Ramón, Caturra, Costa Rica

Process: Washing

Region: Huehetenango

Altitude: 1700 meters above sea level

Tasting notes: red apple, vanilla, cane sugar

Producer information:

Goyo Recinos is a second-generation coffee farmer who lives with his wife Marlyn and their five children in the La Libertad area of Huehuetenango.

He tells us that his father owned a coffee farm, and all his children inherited it. Goyo was 24 when he inherited his share. Since then, he has also purchased more land in the same area to grow his coffee. He is proud to continue his father's legacy by working on the farm.

Batch information:

When he inherited the Los Arrollos farm, coffee was already being grown, but Goyo had to completely renovate the plot. Coffee became his passion, and he continues to dedicate himself to it more than 15 years after taking over the farm.
"Arrollo" means stream or creek, and several small streams run through this farm; the community near the farm is also known as Los Arrollos. This coffee is processed in a wet mill shared by Goyo and his brothers, who are also local coffee growers. The mill processes more than 1,000 quintals per year between the brothers. The mill has cement fermentation tanks and concrete patios for drying. The coffee is pulped on the day of harvest and then placed in a tank for dry fermentation. Fermentation time varies depending on the ambient temperature, between 15 and 32 hours. After washing, it is carefully sun-dried for about six days on the patio, for 5 to 6 hours a day.