Javier Martinez lives and produces coffee in Peña Roja in Huehuetenango, and his farm extends up to 1780 masl. He fully dedicates himself to coffee production, meaning that he doesn’t have another job in town. He has two coffee parcels --Flor del Cafe and El Aguacatal, which he manages with his mother, Porfiria Martinez. He primarily farms Caturra and Bourbon varietals. This year Javier worked to add even more shade trees to his farm. Shade trees can be so crucial to keep moisture trapped in soils, and can also protect the coffee from cold temperatures earlier in the harvest, and he’s feeling good about the addition of even more shade trees. Javier has come up with a unique system to homogenize fermentation in processing. 24 hours after de-pulping cherries the coffee finishes fermentation over a further 12 hours in fresh cold water before being fully washed. The controlled temperatures and prolonged time in anaerobic conditions contribute to a very clean, bright and creamy coffee.