Coffee Description
After depulping, the coffee is fermented for 24 hours in a plastic covered concrete tank. 12 hours in, the coffee is briefly washed, and fresh water is added back into the fermentation tank. Some beans ferment faster than others, so this step works to minimize those strong fermenty flavors while also giving the other beans time to catch up! Finally, the coffee is washed and density sorted for quality.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light/Medium
Variety
Bourbon
Process
Washed
Elevation
1750 masl
Region
Huehuetenango
About Javier Martinez of Guatemala
The region of Huehuetenango, which the Nahautl name translates as the ‘place of the ancestors’, is one of the well-known regions of Guatemala. Resting near the Sierra de los Cuchumatanes, the highest non-volcanic mountain range in Central America, lies one of our favorite farms. Javier Martinez grows his coffee under gravilea and chalúm trees, which provide the coffee trees with shade and return micronutrients to the soil. Once harvested, the coffee undergoes a very dialed in processing method.
Huehuetenango, Guatemala
Dapper & Wise
In 2013, Insomnia's owners Evan Aldrete and Tyler Geel launched Dapper & Wise as a tasting room and roasting facility in Portland's Western suburbs, and by 2014, as a wholesaler as well.
Based out of Hillsboro, Oregon, Evan and Tyler work with a stellar team, all of whom are dedicated to the values that undergird Dapper & Wise: “We want people to walk through our doors and feel welcome. We want people to taste our coffee and be impressed and inspired. We want the coffee we roast to exemplify the hard work of the producers that grow it.”
