La Providencia, Guatemala
$18.00 – $65.00
Flavours of hazelnut and honey.
A washed processed coffee from the Huehuetenango department in Guatemala. La Providencia is a 220 hectare farm that has been in the Palacios family since the early 1940s. The farm is currently owned and operated by Max Ariel Palaciois Villatoro, who has been working on the farm since 1975. With over 40 years of experience, Max is a very dedicated and knowledgeable coffee producer. Max oversees all aspects of the farm, from its administration through to managing its agriculture. He is currently mentoring his two children, Ana Lucia and Javier to one day take over operations. Sitting at an altitude of 1,550-1,950masl, La Providencia’s topography is steep and irregular, making harvest very labour intensive and time consuming. Large shade trees are planted throughout the farm to avoid erosion from its steep incline. Max employs a team of 700 seasonal workers, most of whom live locally. At least four passes are completed throughout the season to ensure only the very ripest cherries are selected. At the end of each day, cherries are delivered to a beautifully maintained wet mill, which is located at the heart of the farm. The mill has been designed to take full advantage of gravity, using water to carry cherries through the pulping process via a series of intricate canals to the drying patio below. Here, this 100% Caturra lot is carefully hand-sorted, weighed and pulped using environmentally friendly pulpers. The coffee is then fermented for 30-32 hours and put through a washer to remove any remaining mucilage. The coffee beans are graded by weight and carefully dried – first on the farm’s patios for eight hours and then in driers for 24-26 hours. Syrupy-sweet with rich hazelnut notes, this is a dark omni roast so brew however you like for a full-bodied cup!