This washed coffee is produced by Narcisa Salucio and Paula Perez, members of the Jovemcafe group in the Huehuetenango region of Guatemala. Grown at an altitude of 1885-2000 meters in the community of Com, the coffee undergoes a slow fermentation process of up to 58 hours, followed by an additional soak in clean water and drying on patios. The coffee features a full-bodied character with fresh fruit acidity and tasting notes of caramel, plum jam, peach, and muscovado sugar.
