Hector Ovalle cultivates coffee on his farm, Finca El Oregano, in El Oregano, Huehuetenango. The farm sits at 1,800 meters above sea level. The high altitude provides the ideal conditions for cultivating specialty coffee. The warm days and cool nights help concentrate sugars for sweet, dense cherry, and the cooler weather means that there are far fewer pests and diseases to deal with.
He selectively handpicks ripe, red cherry and processes it on his farm. He lays cherry on raised drying beds to sundry. Hector rakes drying parchment frequently to ensure even drying. It takes approximately 25 days for cherry to dry.
You can expect a well-balanced cup of coffee with a pleasanant sweetness and acidity of red apples, melisse and aftertaste full of milk chocolate.
Enjoy this coffee!!