GUATEMALA LA CUMBRE ROSENDO DOMINGO
GUATEMALA LA CUMBRE ROSENDO DOMINGO
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GUATEMALA LA CUMBRE ROSENDO DOMINGO

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tasting notes: green apple, caramel, sweet florals

region: huehuetenango

town: petatán

farm: buena vista

producer: rosendo domingo

varietals: caturra and paches

elevation: 1700-1850 masl

process: washed

importer: primavera

from primavera:

Rosendo Domingo is a second-generation coffee producer in Petatán,
Huehuetenango. Before the harvest he made sure that his pickers and other
employees were motivated to work well. They picked only the ripest cherries and
depulped them the same day of the picking. The coffee was then fermented in
water between 36 to 40 hours and washed with clean water. The first hours of the
drying process the coffee was left in thick layers to lower the humidity and then
rested in 5mm thick layers in sun for five days to reach 12% humidity for exporting.
Lastly the coffee parchment was sorted by hand to eliminate the defects and
impurities. The name La Cumbre refers to the parcel’s location at a high point near the town of Petatán. “My parents started with coffee production about 30 years ago. Before this our family had a very low income but after we started to receive harvests, coffee was able to give us a better life”, Rosendo explains.