A single-origin coffee from the Huehuetenango region of Guatemala, specifically from Michicoy, San Pedro Necta, grown at 1700 meters altitude. Produced by Jacinto Ramirez, a 4th-generation coffee farmer. The Bourbon variety is shade-grown under chalum trees, which also provide natural fertilizer. Cherries are selectively hand-picked, fermented for 30 hours, washed with clean water, and dried on terraces for 5–8 days. Flavor notes include sweet chocolate, caramel, and a light berry-like acidity. Scored 86.25/100.
