A coffee with a fragrance of milk chocolate and macadamia nut. On the palate, it is fresh and light with bright malic acidity and a juicy body. The aftertaste is sweet, long and pleasant and leaves us with light notes of stone fruit and panela. It is a lot that comes from 15 producers from the Huehuetenango area in Guatemala. These producers are improving the quality of their coffee year after year but still need more means to sell their coffees as a single lot. This year a blend of their farms has been made since the quality of their coffees is similar. Thanks to the extra quality of these lots, the exporter can pay a higher price for them. Thus, the producers can improve their facilities to achieve more effective production and quality. Next year we will be able to enjoy these coffees separately as lots from a single farm. Process The process of these coffees is a traditional washed process. The cherries are pulped and fermented overnight. The next day they are washed with clean water and then dried in the sun on the patios of each of the producers. At the time of replicating the recipe, there are different variables that can interfere with the final result of your cup, such as the roast date, conservation of the beans, environment, water, etc. It is important to remember that all these factors can have an influence and you may have to make small adjustments to replicate this recipe. Method: V60 Grinder: Fellow Gen #4 Recommended mineral water: Bezoya We have used 15 grams coffee and 260 grams water. Add the water in two pours. First pour 60 gr, wait 30 seconds and right after pour the rest of the water until you reach 260 gr. The total infusion time should be 3 minutes and 10 seconds.