Gaspar Diaz Domingo is a member of a local cooperative in Huehuetenango called El Sendero. The cooperative provides education and training not only to improve coffee quality but also to help farmers adapt to climate change—an ongoing challenge for many producers worldwide. Like other Guatemalan washed coffees, this lot is de-pulped and fermented in water for 36 hours. This process breaks down the mucilage while enhancing complexity and underlying fruit characteristics in the final cup.This coffee showcases the elegant and vibrant profile we love from Huehuetenango and is a great addition to our range.