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Home › Virgilio Martinez
Duluth Coffee Company

Virgilio Martinez

FARM: Los Chorros

ELEVATION: 1600 masl

VARIETIES: Bourbon, Catimor, Caturra, Maragogype, Pache

REGION: San Pedro Necta

Virgilio Martínez owns and operates this 6.25 manzana farm in San Pedro Necta, where he grows a mix of varieties, including Bourbon, Caturra, and Catuai. Virgilio is interested in investing more into the technical advancements of his farm, as well as learning improvements to technique and approach to increase his quality and production.

Coffees on Los Chorros are picked ripe and depulped the same day, then fermented dry for 24–38 hours, depending on the weather. The beans are washed multiple times until they are free of mucilage, and then dried on concrete patios for 3.5–6 days, again depending on the weather.

The department Huehuetenango Guatemala borders Mexico's southern border. Within Huehuetenango, there are multiple municipalities that produce coffee. Each municipality is unique. What they all have in common is clean, complex coffee. The farmers of Huehue have a unique washing process and is found in parts of Africa, but typically not in Latin America. After the coffee is depulped, it gets fermented in tubs and then it is spread into a long concrete canal that is flooded with water to rinse and wash the mucilage off of the coffee. Producers will walk down the canal with a large paddle, agitating and rinsing the coffee as water rushes by. Not all producers use washing canals, but it's something we've noticed is unique to the area.

Guatemala

Huehuetenango
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Duluth Coffee Cafe & Roastery

105 E Superior Street

Duluth, MN 55802

Cafe Open Everyday 7-3

Kitchen Open Everyday 8-3

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