Hunbatz Washed Myanmar cool fermentation plus measured drying

cool fermentation plus measured drying - drives a heavier body and clean

A collaboration between local farmers and the Little Fireface Project

With just over 2 hectares under cultivation

with 600 hectares of Miombo forest actively reforested as part of the farm’s commitment to environmental restoration

hands-on approach by the smallholder farmers brings out the natural

Hunbatz Washed Myanmar cool fermentation plus measured dryingThis washed lot comes from Hunbatz, a collection of small producers farming the slopes of Cuilco in Huehuetenango. The altitude and microclimate here allow for slow cherry maturation, producing coffees with clarity, sweetness and balance. After careful hand picking, the cherries are depulped, fermented, and fully washed before being dried on patios and raised beds, a traditional process that highlights the clean structure of the regions coffees.