From the estate aptly named La Unión, this Pacamara lot exemplifies how uniting favourable growing conditions with an exacting washed process can bring about the cleanest of coffee profiles. Having thrived under the Huehuetenango region’s cool climate and plentiful rainfall, this coffee was cherry-picked and processed at the onsite wet mill. There, third-generation producer Carlos Rivas oversaw the lot’s hand-sorting, pulping, double fermentation, washing, and 10–15 day drying stage on raised beds. All done to imbue this cup with its lifted acidity and jammy mango sweetness.

LINK: SINGLE ORIGIN COFFEE GRIND SIZE CHART