Single Origin Espresso

Regular price $25.00
Unit price

La Providencia | Guatemala

Altitude: 1,550 - 1,950 metres above sea level
Varietal: Caturra
Process: Washed
Producer: Max Ariel Palacios Villatoro
Awards: Cup of Excellence 2002

As an espresso selection, La Providencia has great structure and balance, with brown sugar sweetness and a creamy body. Notes of golden sultana and candied orange add complexity to the cup.

Recommended for espresso machine, stovetop and French Press.

Origin Story
This lot comes from La Providencia, which has been in the Palacios family since the 1950s, and in that time it has been passed down through three generations. Today it is owned and managed by Max Ariel Palacios Villatoro, who has been working on the farm since 1975.

The region of Huehuetenango is located in the west of Guatemala near the border of Mexico. HueHue is known for its vast ethnic diversity and Cuchumatanes mountain range, the highest non-volcanic mountain range in all of Central America. It is also home to some of the most complex and celebrated coffees in the country, which frequently appear in the top ten of the Cup of Excellence competition.

This is in part due to the incredibly high elevations that coffee is able to grow at (up to 2,000m above sea level), thanks to the dry, hot winds that blow into the mountains from Mexico’s Tehuantepec plain and protect the region from frost. These high elevations combined with a relatively predictable climate make for exceptional quality coffee, like this very special lot from La Providencia.

At the end of the day, each of the workers delivers their carefully selected coffees to the beautifully maintained wet mill, which is located at the heart of the farm. This mill begins at a high point on the steeply sloped property and has been designed to take full advantage of gravity, using water to carry the coffee through the pulping process via a series of intricate canals to the drying patios below.

Here, the coffees are carefully hand-sorted and then weighed, and then pulped using Penagos Eco-Pulpers that reduce the environmental impact of wet processing by reducing water usage and waste. After pulping, the coffee is fermented for 30–32 hours and put through a washer to remove any remaining mucilage. It is then graded by weight in long channels and carefully dried — first on the farm’s pristine patios for at least eight hours and then in Guardiola driers for 24–26 hours.