Guatemala – El Pacayal, Washed Process (Organic) Filter
Raspberry and maple syrup, well-balanced with a sweet, candied walnut finish.
$21.00
- Organic
- Shade Grown
- Handpicked
- Glyphosate Free
Fernando Francisco Perez’s young organic coffee farm, Finca El Pacayal, is located in the lofty municipality of Sipacapa, San Marcos – just over the border from Huehuetenango. Don Francisco has been farming entirely organic coffee at El Pacayal since he purchased the land from his uncle in 2008.
Until Don Francisco purchased the land, it was a native forest and recreational area with access to the nearby peaks. Don Francisco was seeking a new source of income for his young family, and negotiated to take over El Pacayal, converting it to an agroforestry farm. Conservation and biodiversity are central to his farming model.
Growing Caturra, Bourbon and a small plot of Pacamara, at 1950 meters El Pacayal is ideally placed to produce incredible quality coffee. We are thrilled to welcome back Don Francisco and his El Pacayal microlot again for the 2023-24 season and look forward to working with him again next year.
- Producer Fernando Francisco Aguilar
- Farm Finca El Pacayal
- Farm Size 4.35 Hectares
- Farm Certifications Organic
- Processing Fully Washed
- Variety Bourbon & Caturra
- Harvest April 2023
- Farm Altitude 1,950 masl
- Region Sipacapa, Huehuetenango
-
- 20g
ground coffee dose
- 3:00
total brew time
- 300g
total water volume
- 95º
brew temperature
Our recommended recipe for Pour Over Brewing at home or in-cafe.
We start with a 60g water bloom for 30 seconds.
This recipe is developed on a Kono 01 Size dripper with Kono 01 filter papers. Other equipment configuration may require slight recipe modification. - 20g
Fernando Francisco Perez’s small coffee farm, Finca El Pacayal, is a young and vibrant Organic smallholder farm located in the extremely high altitude municipality of Sipacapa, San Marcos – just over the border from Huehuetenango. Don Francisco has been farming entirely organic coffee at El Pacayal since he purchased the land from his uncle in 2008.
Until Don Francisco purchased the land, his uncle Victor ran it as a native forest and recreational area with access to the nearby peaks. Don Francisco was seeking a new source of income for his young family, and negotiated to take over El Pacayal, and convert it to an agroforestry farm. To this day, conservation and biodiversity is central to Don Francisco’s farming model, with the yield of coffee per hectare being half of an equivalent intensively-farmed area.
Don Fernando’s organic management practices at El Pacayal are very well developed, with his four permanent employees working year-round to control pests and manage plant health using organic practices including fertilization, soil conservation, deliberate bio-diversity, shade growing and conservation of native foliage. They use coffee pulp (cascara) left over from pulping as a source of compost, as well as vermiculture and compost from neighbours’ farm animals.
Don Fernando takes great care to produce only exceptional coffee, as sustainably as possible. He and his team hand pick coffee cherries at their peak ripeness, before de-pulping the coffee at his on-site beneficio. After de-pulping, the fresh parchment is dry fermented in concrete tanks for 18-24 hours for fermentation and mucilage break down. The coffee is then washed using clean water to remove the remaining mucilage and dried on concrete patios on site for up to 5 days, weather depending.
At growing altitudes of 1950 meters and growing Caturra, Bourbon and a small plot of Pacamara, combined with over a decade of diligent organic management, El Pacayal is ideally placed to produce incredible quality coffee.
We are thrilled to welcome back Don Francisco and his El Pacayal microlot again for the fourth time for the 2023-24 season and look forward to working with him again next year.
