Gaspar Diaz Domingo is a member of a local cooperative in Huehuetenango named El Sendero. The cooperative helps with education and training on not only how to better the quality of production, but also to adapt to climate change - a serious issue for many producers around the world. Much like other Guatemalan washed coffees, the coffee is depulped and left to ferment in water containers for 36 hours. This allows for the mucilage to breakdown, but also introduces more complexity and underlying fruit character in the final cup. This lot displays the elegant and vibrant profile that we come to love from Huehuetenango and is a wonderful addition to our range of coffees.