La Conserva

La Conserva grows in the foothills of the Sierra Madre de los Cuchumatanes, a mountain range in one of three non-volcanic regions in Guatemala. With warm winds coming to the region from Mexico, these farms thrive at elevations between 1,400 and 1,800 meters above sea level. The collective of small-scale producers that contributes to this lot annually has experimented widely with fermentation and processing, unlocking the full potential of this phenomenal coffee. 

This coffee spends 12 hours fermenting in cherry, before being pulped, washed, and undergoing an additional submerged ferment for 20-30 hours underwater. La Conserva is wonderfully balanced and sweet, with notes of honey, peach jam, and cocoa.