Best Suited for Espresso

Tasting Notes - Red Apple and Caramel

La Providencia has been in the Palacios family for 3 generations, and current owner Max Ariel Palacios Villatoro has been working there since 1975. High altitudes and predictable temperatures in the Huehuetenango region provide exceptional conditions for coffee growth. However, the irregular topography at La Providencia leads to labour intensive harvesting and requires careful management to ensure soil isn't washed away during irrigation. Native shade trees have been planted across a third of the farm to help maintain soil quality, as well as preserve the local ecology. At the wet mill on site, the ripest cherries are handpicked and pulped using Eco-Pulpers to reduce water usage and waste. The coffee is fermented for 30–32 hours before washing, followed by drying on patios for at least eight hours and in Guardiola driers for 24–26 hours. Throughout the process, Max ensures that all organic by-products are recycled and reused and that all water is cleaned and treated to ensure the pristine waterways on the farm remain unpolluted. Max’s experience, dedication and love for the region has contributed to the quality of this lot. This espresso has excellent structure and balance, with a crisp acidity and caramel sweetness.