About La Mochilita:
The coffee we selected is named La Mochilita (little backpack in Spanish, because it is always what you bring when traveling!) is a blend from their three farms: El Rincon, Terrazas and La Bolsa. These farms, located nearby the town of La Libertad, have a total surface area of 133 hectares. Blend from two varieties, red bourbon and caturra processed in fully-washed, la Mochilita is produced on a limestone soil typical from the Huehuetenango region, which brings all the typicality of this terroir.
All the coffee is processed at Finca La Bolsa as it is the only farm having a wet mill. The wet mill is just by a water spring (50m), so the water used to wash the coffee comes directly from the soil. the water doesn’t go thought any pipes or machines. It is a pristine, pure an drinkable water. The fermentation last from 16 to 30 hours depending on the weather, as temperatures can reach 33-35°C. The coffee dries on patios with a constant moving to avoid fermentation. Over 2000 lots come out the Mill. La Mochilita is a blend of lots that scores 84+, with an acid, chocolaty and lightly spicy profile.
Prime: grown 750-900m
Extra Prime: 900-1050m
Semi Hard Bean: 1050-1220m
Hard Bean: 1220-1300m
Strictly Hard Bean: grown over 1300m