This washed-process coffee offers sweet notes of graham cracker with a hint of pear in syrup. Finca La Hermosa, acquired by Max Perez in 2010, is a testament to the rich coffee heritage passed down through four generations. This farm, located near the slopes of Acatenango volcano, benefits from mineral-rich volcanic soil and an ideal microclimate at an altitude of 1600 meters, perfect for producing specialty coffee. The Bourbon and Caturra varietals are processed using the washed method, yielding a coffee with distinct notes of graham cracker and pear.
This washed-process coffee offers sweet notes of graham cracker with a hint of pear in syrup. Finca La Hermosa, acquired by Max Perez in 2010, is a testament to the rich coffee heritage passed down through four generations. This farm, located near the slopes of Acatenango volcano, benefits from mineral-rich volcanic soil and an ideal microclimate at an altitude of 1600 meters, perfect for producing specialty coffee. The Bourbon and Caturra varietals are processed using the washed method, yielding a coffee with distinct notes of graham cracker and pear.