Herman Alvarado owns a 13 hectare coffee farm in Huehuetenango, Guatemala. The coffee cherries are picked ripe and depulped the same day before fermenting for up to 40 hours. After the fermentation, the coffee is washed three times before being dried for five days. We've been buying from Herman for over three harvests and continue to be awed by the savory, caramel and almond notes present.
Most well known for smallholder producers scattered through diverse and varied microclimates, Guatemala is host to rich volcanic soils and distinct regional characteristics. Along with the preservation of Bourbon and Typica varieties and the presence of shade trees in cultivation practices, unique climatic conditions and cultural ideas have led to a wide range of flavor outcomes.