Sta. Sofia, Guatemala

This lot comes from a plot called "Los Sauces" because most of the shade it receives is from a willow tree, planted at 1500masl. This farm focuses on a semi-technified system that balances the application of organic and chemical fertilizers, such as coffee pulp and cattle manure, while the chemical fertilizers are slow-release.

This region is known for its well-defined seasons: a rainy season and a dry season. The rainy season ensures effective fruit development and flowering, while the dry season guarantees uniform ripening and proper drying. Annual rainfall ranges between 1000-1200 mm, and the soil type is sandy clay loam.

The processing of this lot #JP1 is a traditional washed process. It begins at harvest, ensuring that the coffee is mostly at optimal ripeness (blood red). The coffee is then placed in the dry processing module where it is sorted by density as it passes through siphons and sorting screens.

Once the coffee is pulped, a limited amount of water is used to concentrate the mucilage on the bean and ensure proper fermentation for 48 hours. Afterward, the coffee is washed using traditional conveyor channels, where it is sorted by density and cleaned.

The drying process takes place on concrete patios in the sun for 12-15 days. The coffee is then stored in warehouses with limited light and airflow to allow it to dissipate the heat from the drying patios and begin its resting period. After 15 days of storage, the coffee is ready for quality evaluation and sale.