La Montana

Antonio Gonzalez and his wife, Eby Aracely Samayoa run a 16-hectare plantation, near the town of El Palmar, in the Fraijanes region of Guatemala. In recent years they worked hard to fine-tune their processing practices for the best possible product. Their dedication has helped take their coffee quality to the next level, and the results are in the cup! Back in 2022, Antonio attended a course to learn more about processing and experimental processing in coffee. With this new knowledge, Antonio and Eby set out to produce some experimental coffees this year. After the cherries are picked, they are placed into clean sacks sealed to limit the cherries’ exposure to oxygen. Then, the coffee is left to undergo fermentation at 25 degrees Celsius, lasting 48-54 hours. After this extended anaerobic fermentation, the coffee cherries are removed and placed upon raised beds.