Guatemala Javier Martinez

Javier Martinez manages both his and his mother's coffee farms, totaling 24 hectares together. He grows his coffee under native 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. Cherries are de-pulped the same day they're picked, ensuring freshness throughout the entire fermentation process. The coffee seeds ferment in open concrete tanks for 24 hours, split into two stages. After the first 12 hours, Javier washes the seeds and adds fresh, new water to the tanks. Next, he gives the seeds one final wash and runs them through a density and screen sorter, removing any that are underripe or any remaining cherry pieces leftover from the fermentation process.