The farmer is Hector Gomez and the coffee is a washed Red Bourbon variety from his small farm. This coffee was harvested this spring and has recently arrived stateside; this freshness and Hector's care shines through in crisp flavors of honey, tangerine, and peach in the cup.
Huehuetenango features the highest elevation in Guatemala and is a region where small farmers like Hector are able to process their own coffee rather than sell their cherry to a centralized washing station. Hector and his neighbors in the village of Todos Santos produce very small lots - 20 to 30 bags annually, and have retained much of their ancestral Mayan tradition: using the 260-day Tzolkin calendar, speaking the regional MAM dialect, and wearing traditional colorful garb.
Hector de-pulps and then ferments the coffee for 70 hours before drying on patios for 10+ days in full sun. We have also purchased the recent harvest from his brother and next-door neighbor, Evaristo Gomez.