Rinaldo's Coffee: Guatemala, San Jose Poaquil, Anaerobic fermentation

This little known region has is located in between some of the most famous regions in Guatemala: Acatenango, Atitlan and Antigua. It is located well off the beaten path of most coffee buyers mainly due to it's remoteness, very high altitude (2000+masl) and difficulties with communication - as the language spoken by most of the producers is K· ach· ikel.

Most of the farmers in this region sell cherry that is later processed in either Antigua or Atitlan. The processing method is washed and then fermented underwater which has similarities to the Anaerobic (oxygen-free) fermentation method.