Virgilio Martínez

White Peach / Pear / Jasmine

Virgilio Martínez grow coffee on his 6.25 hectare farm, known as Los Chorros, located in San Pedro Necta, where he cultivates a diverse array of coffee varieties, including Bourbon, Caturra, and Catuai. With a focus on enhancing technical aspects, Virgilio expresses interest in investing further in advancements for his farm and acquiring knowledge to refine his techniques, aiming to augment both the quality and production of his coffee. At Los Chorros, the harvesting process involves picking ripe coffee cherries, which are depulped on the same day. Subsequently, the beans undergo a dry fermentation lasting 24–38 hours, contingent on weather conditions. Following multiple washes to remove mucilage, the beans are then dried on concrete patios for a period ranging from 3.5 to 6 days, also influenced by prevailing weather conditions.

𝗣𝗿𝗼𝗱𝘂𝗰𝗲𝗿𝘀: Virgilio Martinez
𝗙𝗮𝗿𝗺: Finca Los Chorros
𝗩𝗮𝗿𝗶𝗲𝘁𝘆: Bourbon, Catimor, Caturra, Maragogype, Pache
𝗣𝗿𝗼𝗰𝗲𝘀𝘀𝗶𝗻𝗴: Described by the producer as “washed process”. This lot was fermented without water for 24-38 hours, then dried on concrete patios for 3-6 days.
𝗚𝗲𝗼𝗴𝗿𝗮𝗽𝗵𝘆: Municipality of San Pedro Necta, Guatemala

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