El Guachipilin farm is 3.5 manzanas and contains just fewer than 100 coffee trees. The owner is Ovidio Ramirez Ramirez, and he and his community are almost entirely supported by a coffee economy. Coffees at El Guachipilin are picked ripe and depulped the same day, then fermented dry for 18–24 hours. Ovidio washed the coffee three times and then dries the coffee under nylon on patios for 3–5 days, weather permitting.
For more information about coffee production in Guatemala, visit ourGuatemala Origin Page.
