This coffee comes to us from Francisco Morales's Finca El Cedro.
Taking its name from the Cedar trees planted on the farm by Francisco's grandfather, the farm sits at an altitude of 1650masl in the Huehuetenango region in Guatemala.
This lot consists of Bourbon and Caturra varietals. For this harvest the cherries were picked in four passes to ensure only the ripest cherries were taken. The cherries are depulped on the same day they are picked, then fermented in water for 36 hours then washed. This lot has gone through a double soaking process for 12 hours also to achieve clean, sweet and sparkly results in the cup. Drying is done on patio and takes about 5 days in the sun.
Tasting Notes - Dried Figs, Nashi Pear and Milk Chocolate.