La Colmenita is Francicso Cardona Martin's 6.25-manzana farm, where he has 220 coffee trees planted. Francisco is increasingly interested in producing microlots, and is pursuing technical information and more varieties in the pursuit of that goal. Coffees here are picked ripe and depulped the same day, then fermented dry for 18–24 hours before being washed as many times as it takes to remove the mucilage. Francisco has a cement patio where he dries the coffee, and it typically takes 4–7 days.
For more information about coffee production in Guatemala, visit our Guatemala Origin Page.
*This coffee was sourced exclusively for La Bodega by Cafe Imports.