Coffee Story
Juan Raul is the eldest son of the Lemus family, known for their longstanding coffee-growing heritage in Mataquescuintla and for their involvement in the La Resistencia Community, which opposes the Escobal silver mine in their community. Throughout their history, they have developed significantly more infrastructure than the average coffee grower, managing multiple plots of land. While most growers previously sold their coffee in cherry form and have recently begun investing in raised beds to dry their coffee to parchment, the Lemus family operates a large wet mill. This facility allows them to process substantial amounts of coffee and dry it on patios.
This specific Pache San Ramon lot was selected as one of their best offerings, coming from their farm in El Durazno, which is one of the highest municipalities in San Miguel, where the family manages a small plot of land alongside other members of La Resistencia group.
Cherries are harvested and processed daily at the Lemus family estate. On the same day they are picked, the cherries are de-pulped and allowed to undergo dry fermentation in tanks or plastic bags for 24 to 36 hours. After fermentation, the coffee is dried on patios for approximately 14 days before being stored in warehouses and prepared for export.
