Guatemala | Ponderosa COE #4 | Pacamara | Natural

Origin

• 🇬🇹 Guatemala· Huehuetenango

Tasting notes

Character

• Funky
  20

Region: Cuilco , Huehuetenango Elevation: 1650 masl About: Ponderosa was first established in 2000 and is now run by the fourth (Wil f r i d o) and fifth (Hernán) generations of the Pérez family. On just over 8 hectares of land, they grow a selection of varieties including CatuaiCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America. , CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. , BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars., GeishaGesha (Geisha)A rare, jasmine-and-bergamot scented variety originally from Ethiopia's Gesha forest, made famous by Panama's Hacienda La Esmeralda. Routinely the most expensive coffee at auction., and Pacamara . While quality is the Pérez family’s main focus , it does not come at the expense of sustainability or minimizing their environmental impact. Environmentally friendly farming practices and giving back to their local community are fundamental aspects of the Pérez family’s business model. Through data-driven innovation, the Pérez family has developed an organic fertilizer program and refined their post-harvest processing to create unique methods for each 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., maximizing both production and cup quality. Their innovative spirit is clearly paying off, as they consistently rank among the top finishers in the Guatemala Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. competition. Their 4th-place finish this year is their highest to date. This Pacamara lot was processed as a traditional naturalNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. and dried on raised beds in a greenhouse.