||Guatemala La Perla y Anexos 2008-2009
The manager of La Perla is a good friend of ours who hosted my tour of Guatemala last year and El Salvador and Nicaragua this year. Christian Schaps is a really cool guy who promised us some la Perla last year but the only way we could get some off him, was buying it from the cup of excellence. I'm just pleased its finally here. This is no small farm, its huge massive in fact and its specialty coffee is in great demand.
La Perla means "Sleeping Woman" in Xamac, a Mayan language used in the Ixil Triangle, where the farm is located, some 38 kilometers northeast of Chajul, in the province of El Quiché. While famed for its cultural richness and diversity, El Quiché has not been known for coffee. However, planting coffee since 1940 has placed the farm of La Perla among the ranks of traditional coffee producers.
The farm produces 6,000 to 7,000 bags of 100 pounds parchment of Caturra, Catuaí and Bourbon between 3000 and 6500 feet. Soil is loose, clayey and sandy over a limestone base. Fifteen percent (493 hectares) of the farm¹s 3,285 rugged, rolling hectares are planted in coffee. Another 990 hectares are dedicated to the preservation of the environment through forest reserves of native trees and plants. These are also the source of several natural springs, and more than enough river water flows from the Ixtupil and Sacsiwan rivers to irrigate the farm.
The climate in Chajul is steamy, hot and humid, with 197 to 217 inches of rain each year. Because of the special characteristics of the farm, a wide diversity of other crops can be grown. Cardamom, macadamia nuts, basic grains and among other crops produced at La Perla.
Between 2,500 and 3,000 persons live on the farm. They carry out different jobs related to coffee production throughout the year, as well as tending to their plots of land on which they grow basic grains for family consumption. About 500 formed a Solidarity Association whose different activities have raised standards of living within the farm community. Their commitment permitted the farm to continue to produce during the armed conflict, which recently ended, despite the fact that the farm is located in the area where the conflict was most intense.
It is important to mention that at the end of the armed conflict, the farm worked hard to reintegrate those most affected by the violence, the refugees who fled to save their families. La Perla provided work, reconstructed entire villages, and promoted health campaigns, like vaccinations, that facilitated the repatriation of many whose lives were adversely affected by a war in which they were victimized by both sides.
MICROCLIMATE CONDITIONS Average temperature C: 18 Annual rainfall mm: 5000 Type of oil and predominant element: Loamy (Loamy: balance of clay, sand and limestone) Relative humidity %: 75 Type of shade trees: Inga Beginning of harvest: October End of harvest: May
FARM PROFILE Mills in the farm: Wet mill Drying method: Sun Annual production (69 K): 1800 Temporary Employees: 101 Permanent Employees: 61 Certifications or awards: 4 auction awards 2001-2002-2006-2008
In the cup this top coffee is very very clean, with a big chocolate note on the front end with black cherry on the after taste. The acidity is big but controlled by the creamy smooth body. Good in the espresso machine and the filter/ french press.
Farm: La Perla Y Anexos
Farmer: Finca La Perla Y Anexos, S. A.
Region: El Quiche
Farm Size: 135.00 Hectares
Coffee growing area: 45.50 Hectares
Altitude: 1234 masl
Processing System: Sun and Wet Mill
Lot Size: 16 bags
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