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Variety: Catuaí & Caturra | Process: Washed  | Altitude: 1750-1850 MASL | Harvest: March 2022 | Producer: Alonso Ramirez Vargas, Finca Mumuxa | Region: Huehuetenango

Bright and fruity, with notes of chocolate brownie, melon and stone fruit.

In the Popti language, Mumuxa means “continuous rain,” something we can relate to in Ireland. Luckily the cool and wet climate around Concepción Huista helps to produce outstanding specialty coffee. It has all the classic dark chocolate notes associated with coffee from this region, plus hints of ripe fruit and delicate florals that make it altogether more complex and interesting. This is also thanks to Alonso's expert processing. The coffee on his 1-hectare farm is picked at peak maturity, depulped and placed in a tank to dry-ferment for 32 hours. It is then washed thoroughly with fresh water and dried under the Guatemalan sun for five days.