San Jerónimo consists mostly of Caturra, Catuai + Pache San Ramón which were grown under the shade of banana trees covering the farmland. The hand-picked cherries were delivered to Nicholas to be depulped and fermented in water for 8-12 hours before drying on raised beds. Soaking the coffee in clean water before drying (known as ‘reposo’) removes any remaining mucilage which enhances flavour and gives you an an incredibly clean cup. The result in the case of San Jerónimo is a coffee that possesses all the signature characteristics that we love about Guatemalan coffee.
This coffee features the Rainforest Alliance Certified™ seal, which helps to assure environmentally and socially responsible production and harvesting practices. The seal is awarded to farms and forestlands that meet the rigorous criteria of the Rainforest Alliance Sustainable Agriculture Standard or the Forest Stewardship Council. Find out more at ra.org.