From the highlands of the prestigious Huehuetenango region, we present a coffee from a small finca, El Aguacate (“The Avocado”). The harvest was only 15 bags of coffee in total. We enjoyed the cup profile very much: Flavours of plum jam and strawberry are supported by delicious notes of fresh almonds. This coffee is sugary with a juicy acidity. The mouthfeel is plush and syrupy.
Francisco’s life is a story of determination. He worked as a day laborer for many years and emigrated to Mexico to save up enough money to buy his coffee farm. After so much sacrifice, he says that the farm is like part of his family. He lives with his wife Izabela and two daughters, and they work together on the farm to do the work of harvesting.
After harvest, he uses a manual depulper to remove the skins of the cherries on the same day and then ferments for 24 hours. After washing, he soaks the coffee a second time for around 8 hours using clean water, in order to preserve the elegant and clean flavors in his coffee.
Shade Trees: Chalun, Citrus and Gravileas