REGION Huehuetenango, Guatemala TASTES LIKE Dark Chocolate, Cherry Blossom, Peach ELEVATION 1524-1830 MASL PLANT VARIETIES Bourbon, Caturra PROCESS Washed ROAST LEVEL Medium FARM/WASHING STATION/DRYING BED the culmination of work by approximately 120 family producers in the municipalities of San Pedro Necta and La Libertad Consisting of 50 percent Bourbon and 50 percent Caturra varietals, this coffee was grown at an elevation of 1,524 to 1,830 meters above sea level. Ixlama, a shade-grown coffee, is harvested and brought to Transcafe’s mill at Caserio Teogal Aldea San Martin. At the mill, located near the town of Todos Santos, coffees are sun-dried on cement patios for four days before being placed in “guardiolas,” a type of coffee dryer patented by a Guatemalan resident in 1872. The coffees are then computer-sorted by color and separated by density mechanically, resulting in a superior, clean, and bright cup.
