This single origin Caturra from Guatemala is another Aces mircolot coffee. This coffee scored 90 points on our cupping table. Hugo López Jiménez owns the 1.5-manzana farm La Sierra, where he grows 320 coffee trees, mostly Caturra. After the coffee is picked and depulped, it's fermented without water for 18–24 hours before being washed three times. It's then dried on concrete patios for 3–5 days.
Tasting notes: rosemary, rose, lychee, grapefruit