Guatemala San Jacinto
San Jacinto is located in San Pedro Necta, Huehuetenango and consists of three small producers: Jacinto Pérez Sánchez, Francisco Pérez Sánchez and Rudy Pérez Sánchez. The area encompassing San Jacinto starts at 1650 and ends at 1700 masl. Varieties in this area consist of 70% bourbon and the remaining 30% is a mixture of caturra and pache. They have a late harvest due to the altitude, so the harvest season goes from the beginning of March to the end of April and there are two rounds of picking. They also operate their own wet mill and patios for drying. San Jacinto has an excellent depth of sweetness balanced by ripe red fruit notes.