Notes from the curator

We eagerly anticipate coffee from Santos Pablo's farm, La Paya, every year. Located deep in the mountains of Huehuetenango, this coffee gets its character from the rich, volcanic soil and high-quality processing. After a long, 32-hour fermentation time, Santos soaks the coffee in water overnight, ensuring the coffee is fully cleaned, but also homogenizes the moisture level in the coffee. We believe this step develops flavor and ensures the coffee will roast and age well. Enjoy!