El Nanse

Rene Munoz and his brothers Gregorio and Irineo farm 3 hectares at 1,900 meters above sea level in Las Mesas, Guatemala. At this remote altitude, harvest runs late into February, and the hour-long trip to town for processing was costly and time-consuming.

Three years ago, Rene began selling coffee internationally and decided to process on-site instead of trucking cherries to town. The brothers pooled resources for a shared depulper they mount on their truck, allowing same-day processing at the farm.

They grow Pache San Ramón, a variety that produces smaller fruit for denser planting and higher yields. The coffee ferments in sealed bags for 60 hours, then sun-dries for 20-25 days.