This is the first of two lots we were able to purchase from Finca el Jardin in Guatemala this year. Pablo and Eva’s coffees have begun to be recognised worldwide for their quality and unique characteristics. One of their coffees took third place in the Guatemalan cup of excellence. Once a coffee gets into the cup of excellence it’s sold through an organized auction. Tug Hill Artisan Roasters tried to purchase it in coordination with two other roasters here in the US. We ended up backing out when it hit $15/lb. Anyway, Pablo and Eva are continuing to experiment with post harvest processes. This coffee after being harvested was floated, fermented anaerobically in cherry, then depulped and fermented anaerobically in the honey stage for a total fermentation of 72 hrs. Afterwards it was washed and dried on bed for 14 days. It’s a tricky coffee and we had to work through a few iterations. We’re pretty happy with the current results though; a sweeter floral coffee with some nuttiness.