Region:  Antigua and Huehuetenango

Elevation:  1,600+ m

Cultivars:  Bourbon, Caturra, Catuai, Typica

Process method:  Wet Process, then Swiss Water Process Decaf

Drying method:   Patio Sun-Dried

Roast level:  Medium

Tasting notes:  Brown sugar, malt, caramel

(Photo Credit:  SweetMarias.com)