Guatemala - El Paraiso
light |— — X — — — — | dark
Lime • Orange Blossom • Swiss Chocolate
Location / Huehuetenango
Process / Fully Washed
Elevation / 1750-2100m
Beans / Bourbon, Caturra
Label photo from "Jasper" by Matthew Genitempo
Why we love it: Chocolatey and floral. Just a damn fine cup of coffee. We're currently enjoying it black via V60 pour over and/or Americano.
Who it comes from: New talent in Huehuetenango and he goes by the name of Urisar Fernaldy de Leon. After graduating with a degree in agronomy, Urisar quickly became the newest generation of his family to take on the role of managing the family's farm in the community of El Paraiso. With the combination of education and knowhow from the three generations that managed the farm before him, Urisar holds a balance between respect for tradition and a desire for innovation. The partnership with San Miguel - a Guatemalan export company - has helped Urisar take the family’s coffee to a new level.
Why it matters: This all translates into precise processing at the farm’s micro-mill, where cherries meticulously selected based on ripeness are depulped, fermented for 36 hours, washed and dried gently on patios before sending the dried parchment to San Miguel. In addition to critical feedback on cup quality, San Miguel also provides crucial logistical support for things like warehousing and milling coffee for export to the international market.