Pascual and his family are some of the most respected people in Buena Vista, being a Mayan chief of the local committee in his village. Much like many coffees from this region, the coffee is pulped, dry fermented in tanks, washed in clean water and sorted before being dried. They begin to dry the coffee parchment in thin layers for the first days, whilst the coffee is still high in moisture, to avoid any uncontrolled fermentation. After this, they make the layers thicker to slow the drying time down, we’ve found that this increases longevity, complexity and flavor intensity in the final cup.