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Flor del Cafe

A coffee to be enjoyed every day, we've really loved having this on in the cafe. Works well with or without milk and is complex enough to make it interesting without being overwhelming.

Milk Chocolate, Stone Fruits, Almond

£12.50

MORE INFO

Origin //  Guatemala

Region // Jacaltenango, Huehuetenango

Producer // Ramon Pablo Chalez

Variety // Caturra, Pache

Elevation // 1,735 - 1,765 M.A.S.L

Process // Washed

Importer // Primavera Green Coffee

Per kg green price // 10.05 GBP

Size — 220g

The Producer

Ramon Pablo Chalez is a first-generation coffee producer in Aldea Com Jacaltenango, in Huehuetenango region. He grows coffee on his farm called “Los Pablos”, which is named after his family. All the work dnoe at the farm is done only by the family members and it’s their only source of income.

During the harvest Ramon makes sure to pick only the ripe cherries, which equals in three picking passes on the farm. The depulping of the cherries is done the same day as the picking. The coffee is fermented in wood crates for three days. The coffee is then dried on a patio for four days.

“I started growing coffee 20 years ago and before that I grew some basic grains as corn and beans. In the beginning of my coffee production I only had very little coffee but through microcredits I was able to plant more coffee trees to support my family”, tells Ramon.

Processing

Ramon himself is in charge of post-harvest processing for his coffees, and his attention to detail and hard work are key to making this coffee as unique and beautiful as it is. After picking, the coffee is moved to the artisanal wet mill and depulped, on average about 5 hours after it is picked. Because the wet mill is at a high altitude with a relatively cool climate, Ramon uses a long, slow dry fermentation of about 32 hours. After the fermentation is complete, he then washes the coffee carefully and places it in a tank with fresh, clean water for an additional 6 hour soak. After the second soaking, called a reposo, the coffee is moved to the patio where it stays in the sun for 6 hours a day for about 6 days. The coffee is turned frequently in order to ensure proper drying. After drying is complete, Ramon stores the coffee in clean, dry conditions until it is ready to be delivered to our warehouse in San Antonio Huista.

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