||Guatemala La Esperanza Washed Pacamara 2015
It's hard to put in words all of what I admire about Don Eleodoro and Finca La Esperanza. Behind each bean is a story that dates back over 50 years to when Don Eleodoro would travel on foot to buy cherry for 4 days to a farm, and walk 5 days back to sell coffee to a mill. Once he realised it was a viable business he bought his first farm in 1953, La Esperanza. What Eleodoro couldn't pay in formal education, he taught on the field of his coffee farm to his 7 children. Eleodoro is now in his 90's and his son Aurelio looks after the farm and has his dad as his primary caretaker.
Without going into the political baggage, anyone who has been farming in Guatemala over the last 32 years is a survivor with unbeatable determination, perseverance and passion for coffee. Don Eleodoro is no exception.
Huehuetenango is often referred to as “Huehue.” (pronunciation guide: The “Hue” is pronounced like the “whe” in where. Whe-whe) With altitudes over 2,000 meters, Huehue is the highest and driest region of Guatemala. It is only one of three regions without volcanic soil. The hot winds from the Mexican mountains has historically protected the region from frost. As always with nature there are exceptions and in 2014 farmers faced an unexpected frost in January killing over a million plants and impacting the harvest. Huehue is one of the more remote parts of the country and accessibility by roads has been difficult. In the past many farmers used Ox or have personally moved coffee by their own feet. Huehuetenango enjoys easy access to many water sources enabling many producers to process their own coffee.
In the cup, chocolate orange! There's loads of juicy orange and creamy milk chocolate, it's sweet too: so sweet you might think someone's slipped a spoonful of white sugar in when you weren't looking. Everything finishes off with the taste of delicious soft caramel.
Farm: La Esperanza
Farmer: Eleodoro Villatoro
Altitude: 1,600 – 1,750 m.a.s.l.
Process: Washed & Patio Dried
Average Rainfall: 1,200 – 1,400 m
Temperature: 20 – 24ºC
Relative Humidity: 70 – 80%
Harvest: December to March
Shade Trees: Chalum, Gravilea and native trees
Medium Dark - Looking for the very start of second as the roast finishes.
"Quick Look" Guide
Orange, chocolate, sweet, white sugar, caramel.
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