Additional information

Weight 250 g







Whole Beans, French Press, V60, Aeropress, Automatic Dripper, Bialetti

coffee info

Pascual Jimenez is a second-generation coffee producer with a long family history in Buena Vista. Pascual is a Mayan chief of a special committee of local Mayan people in his village. He is well known by the residents and respected for his wisdom. Today, Pascual farms Finca Familia Jimenez with his sons and his daughter-in-law. Pascual was the first coffee farmer in San Pedro Necta to work with Rosma Coffeelands and begin exporting his coffee through them.

Hand picked, drum pulper, dry fermentation, 40 hours in tank, washed in grading channel, dried on patio 8-10 days. For the first 2 days, parchment is laid in a very thin layer and raked frequently to ensure even drying. After the 2nd day, they begin thickening that layers of parchment to slow down drying. It takes 8 to 10 days for parchment to dry. Once dry, parchment is placed in jute bags and sent to the processing plant in Huehuetenango to rest ("reposo"). Parchment is rested for approximately 3 months before being prepared for export.

why we picked this coffee

Guatemalan coffees are absolute killer. Now that Tzikin is gone we were in need for a worthy replacement and we got this banger from our boy Pascual Jiminez - PasKNAL for those who know him personally. Imagine drinking creamy chocolate milk with papaya and vanilla flavoured marshmallows. Great coffee for the colder weather to come. Also great in warm weather. Need a people pleasing coffee? We got you!

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