We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Region: Marcala, La Paz
Varietal: Bourbon, Catuai
Process: Natural
Altitude: 1500 masl
 
Roger Antonio Domínguez Márquez owns several farms in La Paz, Marcala. Roger is a young producer who inherited his father’s midsize farms, which came into the family in the early 1990s. He has three parcels of land in Marcala, all between 3–5 hectares, at good altitude for the region, above 1,300 meters. He grows a small variety of heirloom types, mostly Bourbon, Catuai, and Caturra, and he’s specific about his wet-milling and drying.