Guatemala, El Rancho
This variant is currently sold out
This coffee was grown at 1600 meters by Gilberto Mendez on to small lots he manages called El Coyegual and Manantiales. Gilberto works alongside his brother Gabino and their nephew Francisco, farming an entire mountain side in the remote Northwest Huehuetenango.
Of the three, Gabino is focused most on quality improvements, so he travels to Guatemala City to take courses at Anacafe, learning about innovations in varieties and processing. Recently, he implemented his learning by lengthening the washing channels on their central wet mill to improve processing, and this year's crop showcases brighter, crisper profiles as a result. Another example is shade: Gabino utilizes mostly Chalum shade, as Gravilea trees make the soil more acidic. Chalum leaves biodegrade four times faster than Gravilea leaves, and he and his sons are monitoring the longer-term soil impacts as a result. Francisco Florencio supports his uncles with the water from his ground springs, and Gilberto makes structural improvements around the farm. Gabino's sons have also studied soil science, and support with soil analysis and fertilizer on each lot. The result is that each lot improves significantly and all family members benefit.
This is the kind of coffee you'll want to drink all day. It's very fragrant with sweet aromatics, flavor notes of honeycrisp apple, caramel, chocolate, and graham cracker, with a soft juicy texture. Everything a fine coffee from Huehuetenango should be.