Hugo López Jiménez | Guatemala

Intense floral flavors blossom into tart, fruit acidity and a smooth mouthfeel.

Tasting Notes: rosemary, rose, lychee, grapefruit

Story from the farmHugo 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.

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