One of the oldest coffee farms in Guatemala, Finca Jauca (how-ha) sits at approximately 1,550 meters above sea level in San Cristobal el Bajo, Antigua.
This lot of bourbon variety is washed then fermented for 24-36 hours and patio dried for 6-9 days.
A tasty daily drinker with smooth notes of dark chocolate, molasses and bright, malic acidity.
