Finally he is here! Last year Michael and Tobias from District Five took an Origin trip to Guatemala and packed this exciting coffee from Virgilio Martinez. Virgilio Martínez runs his farm in San Pedro Necta, where he grows various Arabica varieties such as Bourbon, Caturra and Catuai. Virgilio would like to increase his quality by gradually improving his farm technically in the future. On the coffee farm called Los Chorros, the cherries are only picked by hand. After the pulp is separated from the core, the coffee is fermented dry for 24 to 38 hours, depending on the weather. In the next step, the green coffee is dried on concrete patios for 3-6 days, depending on the weather.
We were immediately struck by its complexity during a blind tasting.
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