Guatemalan Palo Blanco a fully washed coffee from Huehuetenango via Caravela.
Guatemala
Guatemala is a culturally and climatically diverse country. With volcanic soils, lakes, altitude, and continuous rainfall makes it is a country ideal for producing mild, high-end coffees. Originally naturally derived dyes, indigo and cochineal were Guatemala’s main exports. However, invention of chemical dyes in Europe resulted the collapse of the industry. In the search of new opportunities and other export crops, Guatemalans started planting coffee trees. By the mid 1800s, there were already over half a million coffee trees planted around the country. As the government had begun to provide economic incentives encouraging the production of the coffee.
Today, coffee continues to be the largest export crop in the country. Now coffee is grown all over Guatemala. With coffee being grown in the regions of Antigua, Fraijanes, Cobán, Huehuetenango, Atitlan, San Marcos, and in the eastern region. Today one of the biggest challenges for Guatemalan coffee, however, has always been labour issues.
Guatemalan Palo Blanco
Finca Palo Blanco is a private small farm that belongs to the Ovalle family. Tulio Sergio
Ovalle has the farm since 1990 and has been working very hard with his son, Iván Ovalle,
to produce high quality coffees.
Over the last few decades the farm has had many renovations and changes in productions since it started, which today, has helped them achieve many certification seals, like NOP USDA, RainForest Alliance, UTZ Kappe, and CAFE Practices.These certifications and the effort put in to achieve them makes the farm rather special and unique in the region. Additionally the farms topography allows the region to receive the hot winds blowing from the lower parts of La Democracia. Hence allowing the farm to have ideal conditions for producing exceptional coffees.
Added to that, the Ovalle family has implemented several social programs for the people in the region like supporting community schools, annual donations for desks and roofs, and contributions to improvement of quality of life of employees. Their goal is to be as social and environmentally responsible as possible so they educate and promote to the people in the region proper use of water and caring for water resources.
Details of the Coffee
| Farm/Region: | Palo Blanco, La Democracia, Huehuetenango, Gautemala, | |||||||||||||
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| FARMER: | Ivan Ovalle, | |||||||||||||
| Harvest: | Jan-March (2018). | |||||||||||||
| Processing: | Fully washed and sun dried on patios. | |||||||||||||
| Altitude: | 1,700 masl. | |||||||||||||
| PREPARATION: | SHB EP (screen 15+), SCAA Special Grade Prep. | |||||||||||||
| Packaging: | GrainPro in hessian. | |||||||||||||
| Cultivars: | Arabica Bourbon, Caturra, Villa Sarchi-Sarchimor |
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| Characteristics: | The coffee has great mouth feel, with brown sugar, apricot and coca. | |||||||||||||
| Roast used: | Intense flame to start, with a gentle decrease to assist decreasing ramp rate, flame sustained into first crack, when flame it dropped to 30%, and coffee is dumped a minute after first crack. | |||||||||||||
| Certifications: | NOP USDA, RainForest Alliance and UTZ. | |||||||||||||
| Our brews: |
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