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| Coffee Info | |
| Flavour notes | Milk toffee, toasted almonds, blackberry, cranberries |
| Origin | Guatemala |
| Region | Huehuetenango |
| Producer(s) | Yonny Martinez |
| Farm | El Chalun |
| Altitude | 1600 m.a.s.l. |
| Varietal(s) | San Ramón, Caturra, Costa Rica |
| Processing | Washed |
| Roasting Profile | |
| Espresso | |
Yonny Martinez is a first-generation coffee producer with an inspiring story. At the young age of 14, he made the difficult decision to migrate in search of work, and he spent 17 years saving with the goal of buying land to start a coffee farm. Now, he manages a few small parcels of land, facing challenges along the way but taking pride in growing coffee to support his family—his wife and four children.
All of Yonny's coffee is processed in his own wet mill, where he personally oversees each step. After the coffee cherries are picked, they are quickly depulped and dry-fermented in a cement tank for 18–24 hours, depending on the weather. Once fermentation is complete, the coffee is washed and then sun-dried on a cement patio for approximately five days, with about six hours of sunlight exposure each day.
The name "El Chalun" comes from a popular shade tree in the region, which is also the name of a nearby town. Since Yonny’s farm is close to this town, he chose "El Chalun" as the name for his farm.
