This coffee is produced by Ana Nolasco Pascual at her farm, Yalanchen, located in San Marcos Huista, Huehuetenango, Guatemala, at an altitude of 1550 meters. It is a 100% Caturra variety coffee processed using the washed method, where the fruit is depulped, dry fermented, and sun-dried for 3-4 days. The flavor profile features notes of plum, custard, and cinnamon, offering a juicy and balanced cup with red stone fruit characteristics and warm baking spices.
Amaya Coffee is a roastery based in Houston, Texas, that is dedicated to the craft of small-batch roasting. They focus on sourcing high-quality, seasonal coffees and roasting them with care to bring out their optimal flavors.
