On his family‘s farm, Finca Siquem, Carlos continues his family‘s work bringing modern techniques to the rich tradition of Guatemalan coffee.
This Caturra was taken through a seven day anaerobic process after harvest, very similar to wine making.
These coffee cherries were sealed without oxygen to ferment for seven whole days, resulting in a fruit forward, winey cup with notes of Merlot, berries, and almond cream.
