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Tasting Notes
Banana, Black Tea, Plum
Process
Washed
Producer
Lucas Rodríguez Salucio
Residing in a village near Jacaltenango with his wife and nine children, Lucas Rodríguez Salucio maintains a demanding schedule. In 2010, he transitioned from corn to coffee production after finding the former unprofitable, and he has remained dedicated to coffee as his primary livelihood despite various obstacles. His crop primarily consists of Caturra, interspersed with Catimor. Processing begins on-site, where organic waste from pulping is repurposed as fertilizer. The pulped beans are transported to his home for a 12-hour fermentation period in containers. Following this, the coffee is washed to remove mucilage and then soaked in clean water for an additional 12 hours. Finally, the beans are spread on a drying patio, where they cure in the sun for approximately nine hours daily over a four-day period.
