Guatemala Lazaro Constanza
This lovely coffee was grown(at 1900 meters!) and processed in Agua Dulce, Huehuetenango. The caturra and typica cherries are de-pulped and wet-fermented for about 36 hours, before being dried on patios. This coffee is silky and clean, with pointed citric acidity rounded out by classic caramel and cocoa sweetness. A beautiful, classic Guatemalan coffee.