Clifton Coffee: Guatemala, El Limar, Pulped Natural

Pedro & Elisabeth began growing coffee around 20 years ago with only a small number of trees. It is now their main source of income and helps sustain their family, plus support their employees. This year he ensured that the coffee was selectively hand picked and pulped on the same day. It is then left to ferment in cement tanks for 2 days, then move to stone patios where it is dried for a further 5 days. Pedro hopes to develop his farming practises even more over the next few years to help drive cup quality.