The Coffee – La Colmenita is Francicso Cardona Martin’s 6.25-manzana farm, where he has just 220 coffee trees planted. His farm is located in the town of Michicoy, Guatemala, within the Huehuetenango region where we’ve sourced so many terrific coffees over the years.
Francisco is increasingly interested in producing microlots, and is pursuing technical information and more varieties in the pursuit of that goal. This coffee is an example of his sincere efforts. Coffees on Francisco’s farm are picked ripe and depulped the same day, then fermented dry for 18–24 hours before being washed as many times as it takes to remove the mucilage. Francisco has a cement patio where he dries the coffee, and it typically takes 4–7 days.
Farm: Finca La Colmenita Producer: Francicso Cardona Martin Variety: Caturra, Catuai, Pache Altitude: 1700 masl