Juan Pablo Garcia is a first generation coffee producer that lives and works together with his family in the Huehuetenango region of Guatemala. After the cherries are picked and depulped, they are left to ferment in Anaerobic conditions for 38 hours before being washed to remove any excess mucilage. The parchment is then submerged once again for 5 hours. This meticulous balance of fermentation and soaking leads to an incredibly clean and crisp profile, full of delicate florals and ripe fruits.