La Loma - Jalapa, Guatemala - Espresso Roast

Persimmon, Maple, Hazelnut

$19.00 

  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast
  • La Loma - Jalapa, Guatemala - Espresso Roast

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COUNTRY Guatemala
DEPARTMENT Mataquescuintla
TOWN Jalapa
ALTITUDE 1,750-1,900m above sea level
VARIETY Pache
PROCESSING Washed
PRODUCER Juarez Family,lead by Guillermo Juarez
AWARDS Cup of Excellence 2014, 2016, 2018, 2019, 2020

 

This 100% Pache variety coffee comes from a plot of land called La Loma which is one of five parcels of land on El Guatalón estate, located in Santa Rosa, Guatemala. The estate is owned and managed by third-generation farmer Guillermo Juarez.

El Guatalón estates is 75 hectares in size,  30 hectares of which is dedicated to coffee, and the rest forest.  The coffee is planted on 5 parcels of land that have been divided by altitude and soil type – La Loma, La Bugambilia, El Cuje, Los Pajuiles, and Guatalón.  La Loma is s located in the municipality of Mataquescuintla, whereas the other parcels of land are located in the neighbouring municipality of Santa Rosa de Lima.
ABOUT LA LOMA

This lot come from one of the smallest parcels of land on the estate – La Loma,  which has 5 hectares of coffee, and 2 of forest planted on it.  Yellow Catuaí and Pache varieties are planted on this plot, under the shade of Cuje and Gravilea trees. 

Coffee at La Loma is grown at an elevation of 1,750 – 1,900m above sea level. The very top parts of this plot rise to 2,000m above sea level. Here coffee will not survive, but the views down the valley are stunning, and Guillermo’s dream is to build a house here one day.

PROCESSING

Harvest begins in December and concludes in March. In addition to 10 full-time workers, around 40 seasonal workers are employed to selectively handpick the coffee. This activity is supervised by Guillermo and Willy every day, who either travel from home or spend the night at the farm.

All coffee from El Guatalón is processed at the families wet mill in Samororo, which is located close to La Loma.

After being pulped the coffee is fermented from anywhere between 24 to 40 hours. The beans are then washed to remove any remaining pulp and carefully dried on patios and where they are turned regularly to ensure they dry slowly and evenly. Once dry, the coffee is rested in parchment until it is ready for export.  Throughout the process, all organic by-products are recycled and reused, and the water is treated in sedimentation tanks.

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