Guatemala - Huixoc Huehuetenango | Washed - Archived

Origin

• 🇬🇹 Guatemala· Huehuetenango

Tasting notes

Character

• Bright
  30
• Clean
  20
• Funky
  20

Huixoc was the first coffee farm in Huehuetenango, founded by José Oliva Chávez in 1947. In the 1930’s Chavez had the idea to start farming coffee, bringing migrant workers from Huehuetenango to help start Finca Huixoc. The construction of this farm was not simple. It required transporting equipment to the farm and exporting coffee using mules to navigate the 7 kilometers of terrain between the plantation and the closest road. Eventually, using dynamite smuggled in from Mexico, he created a road leading to Finca Huixoc, making the farm more accessible. This farming region has now grown to be one of the most renowned specialty coffee regions in Guatemala. Fifteen years ago, Alejandro Solis started as the 3rd generation producer of Finca Huixoc. They had a five year renovation period starting in 2012. During this time, they planted 1 million new coffee plants and redesigned their strategy for farm management. Along with renovating the farm, they completely refurbished the mill and drying patio. The 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. has been a part of Huixoc since 1947, the only changes made have been to the use of electrical engines to run the mill instead of utilizing hydro power. The name Huixoc comes from the local Mayan Mam dialect meaning ‘water spring’. These springs help keep the farm soilmoist and the coffee plants productive during droughts or periods of little rain. These springs also helped generate electricity for the mill in past years. Finca Huixoc is a large estate farm spanning 105 Hectares, 99 of which cultivate coffee. It is located in the humid mountainous terrain of the Northwest region of Guatemala, Huehuetenango. Located at 1250-1800 meters above sea level with heavy rainfall and nutrient rich soil, this farm has traditionally produced quality BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. and CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Varietals. In recent renovations they have also added roya resistant varietals such as Anacafé 14, Sarchimor and Obata. Six hectares of this plantation are 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. forest reserve, earning Huixoc their Rainforest