Guatemala La Palma

Origin

• 🇬🇹 Guatemala· Huehuetenango

Tasting notes

Character

• Clean
  30

MELON | RED APPLE | BROWN SUGAR Although many coffee producers come from generations of farming in their family, Yonny Martinez is a first generation producer. After working for 17 years since the age of 14, he runs several parcels of land in Huehuetenango, near the town of Aldea El Chalun. Through his coffee production, he supports his family and four children. Yonny processes his coffees in his wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee., where he oversees processing. Coffee for this lot is depulped and patio dried. This coffee gets its name from the single palm tree that grows on the farm, unusual for Guatemala. In the cup: La Palma offers subtle fruit flavors, with a distinct sweetness characteristic of the high elevation of the Huehuetenango growing region. Country / Guatemala Producer / Yonny Martinez Location / Aldea El Chalun, Huehuetenango Process / WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. / CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America., CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. Altitude / 1500 masl