Guatemala RFA (Rain Forest Alliance) Huehuetenango Finca El Injertal Ecotact

The estate has its own wet mill, which still functions in a very traditional way. There is an abundance of fresh spring water for floating cherries to remove the less dense, under ripe and damaged beans. The force of water passing through the wet mill is also used to power the depulper. After depulped, the coffee is submerged in water and fermented for 48 to 72 hours. Next, it is mechanically washed to reduce water contamination and then dragged by clean water through long classification channels to separate out less dense beans. The washed parchment is then taken to patios to dry in the sun. With notes of Caramel and Butterscotch.