Notes: Cherry notes with some slight tropical fruit; pineapple. Full mouthfeel with chocolate, brown sugar and fig flavors. A sweet cup balanced with acidity, body and pleasant viscosity.
Huehuetenango has produced coffee since the 19th century. Both a department/state and capital city, Huehuetenango's coffee growth can be found in the abundant high altitude mountains west and north of the city. Located in western Guatemala, bordered by the Mexican state of Chiapas, Huehuetenango department encompasses almost the entire length of Sierra de los Cuchumatanes mountain range.
San Pedro Necta is a municipality located within Huehuetenango. Finca El Peñon is a single estate where production is overseen by Ivan Ovalle. With a degree in engineering, Ovalle is focused on producing high quality, sustainable coffees. Ensuring workers pick only the ripest cherry with the highest sugar content, Ovalle analyses Brix degrees to discover the best time to harvest. The farm itself is 75 hectares, 15 of which are devoted as forest reserves while the remaining 60 are planted with Caturra, Pache and Bourbon varietals.
Following pulping, coffee is dry fermented for 36 to 48 hours depending on ambient conditions. Parchment is then washed in channels and afterwards laid to sun dry on patios where it will be raked regularly for 1.5 to 2 days. Then it is transferred to a greenhouse covered with plastic sheeting where it will dry on raised beds for close to 6 days. Total drying time is 7 to 10 days depending on climate.
Prime climate, geography combined with thoughtful process oriented production lead to the quintessential cup from Finca El Peñon, Hueuetenango.