Diego Ramirez - Huehuetenango

Diego’s farm has about 3 pickings per year. The coffee cherries are carefully selected and depulped the same day they are picked. After being depulped, the coffee is placed in a tank and dry fermented for about 36 hours. Then, it is dried on the patio for about 7 days, and Diego himself is in charge of making sure the coffee is turned every 40 minutes to ensure thorough and even drying.