Miguel González Sánchez owns the nearly 4-hectare farm Santa Clara, where 3 hectares are planted with a mix of different varieties. Coffee is picked ripe and depulped the following day, then placed in tanks for fermentation for 30 hours before being washed twice. The coffee is dried on patios of concrete.
|Region|| Caserío Santa Clara, San Pedro Necta, Huehuetenango|
|Farm|| Santa Clara|
|Variety|| Bourbon, Caturra, Maragogype, Pacamara, Pache|
|Altitude|| 1600 masl|
|Proc. Method|| Washed|
Tasting notes: Sweet and citric with a heavy mouthfeel; grapefruit, red grape and dark chocolate flavors.