HONDURAS 50%

Producer: Tierra Lenca
Country: Honduras 
Altitude: 1600 - 1800 MASL
Region: Lempira
Process: Wet Fermentation
Variety: Catuai & Catimor

TIERRA LENCA

A collective of 17 coffee producers known as Tierra Lenca. Residing in the Erandique municipality of Lempira department, the group shares drying and processing equipment.

FERMENTATION

 The cherries are selectively picked, hand-sorted, and placed in fermentation tanks overnight to remove floaters before pulping the next morning. A method that is uncommon in Honduras, contributing to their unique winey and fruit-forward profile. After pulping, the coffee is fermented until the mucilage is easily removed and then the parchment is dried on raised beds.

GUATEMALA 50%

Producer: Los Ancestros
Country: Guatemala 
Altitude: 1200 - 1900 MASL
Region: Huehuetenango
Process: Wet Fermentation
Variety: Catuai, Caturra, Pache & Bourbon

LOS ANCESTROS

A collective of 13 coffee producers called Los Ancestros. Situated in the department of Huehuetenango and surrounded by the Mayan archaeological sites of Zaculeua, it is a region rich in history and ancient civilisations

FERMENTATION

Coffee in Huehuetenango is harvested from the lowest to highest altitude, beginning in January and sometimes lasting until April, with farmers primarily using washed processing methods. After pulping, the coffee is fermented without water for 18 to 36 hours in tanks, then washed and dried on beds, patios, and nylon tarpaulins.