REGION: huehuetenago
MUNICIPALITY: san pedro necta
PRODUCER: microlot. single estate.
OWNER: alejandro láinez: finca chejoj
ELEVATION: 1700m
PROCESS: washed
DRYING METHOD: sun dried on patios: 6-7 days
FERMENTATION: 18-24 hours after de-pulping
VARIETIES: catuaí. pache. bourbon.
MUNICIPALITY: san pedro necta
PRODUCER: microlot. single estate.
OWNER: alejandro láinez: finca chejoj
ELEVATION: 1700m
PROCESS: washed
DRYING METHOD: sun dried on patios: 6-7 days
FERMENTATION: 18-24 hours after de-pulping
VARIETIES: catuaí. pache. bourbon.
ORGANIC
CUPPING NOTES WE TASTE: orange. vanilla. honey. chocolate.
CUPPING NOTES WE TASTE: orange. vanilla. honey. chocolate.
ROAST LEVEL
In 1980, Alejandro inherited Finca Chejoj from his father, Don Juan Láinez Gabriel. The farm already had a history
of growing coffee. Situated on a hill that overlooks the San Pedro Necta valley, Alejandro and his family take care
of healthy Catuaí, Pache, and Bourbon coffee trees. They carefully harvest ripe cherries, which are then washed
and soaked for 18 hours. Afterwards, the beans are dried on patios for six to seven days.
Alejandro is well-known in the Chejoj community for his strong work ethic. He plays a crucial role in organizing community projects that aim to improve the quality of life. Additionally, Alejandro leads initiatives through the ASOPCE association, focusing on organic coffee production and emphasizing sustainability and community development. His dedication to both coffee and the community has earned him great respect and admiration in Chejoj.
— Onyx Coffee
Alejandro is well-known in the Chejoj community for his strong work ethic. He plays a crucial role in organizing community projects that aim to improve the quality of life. Additionally, Alejandro leads initiatives through the ASOPCE association, focusing on organic coffee production and emphasizing sustainability and community development. His dedication to both coffee and the community has earned him great respect and admiration in Chejoj.
— Onyx Coffee
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