Tasting notes

Milk chocolate, hazelnut & golden sultana

This is our third year buying and roasting this coffee and it is one of our favourites. It makes such creamy and delicious espresso, expect to see it at all of stores for as long as it lasts!

Brewing

We suggest using this coffee for espresso brew methods, but it's also great in a French Press, stovetop or plunger: whatever you use to keep yourself caffeinated and having a good time.

Origin Information

Country : Guatemala

Department : Huehuetenango

Town : San Pedro Necta

Farm Size : 220 Hectares

Elevation : 1550 - 1950 MASL

Variety : Caturra

Processing : Washed

Owner : Max Ariel Palacios Villatoro

Growth Story

La Providencia has been in the Palacios family since the 1950s, and in that time it has been passed down through three generations. Today it is owned and managed by Max Ariel Palacios Villatoro, who has been working on the farm since 1975.

La Providencia is 220 hectares in size and sits at an altitude of 1,550–1,950m above sea level.  The topography is steep and irregular, making harvesting very labour intensive and time consuming. All of the coffee is picked by hand by a team of 100-250 seasonal workers, most of whom live locally and join the farm each year. They typically do a least four passes throughout the season (which typically runs from December–April) to ensure only the very ripest cherries are selected.

La Providencia is blessed with very good access to water, with several springs across the area, which is useful for processing and irrigation. The nature of the steep slopes and topography means that fertilisation of the clay loam soil must be done with stringent attention to detail in order to avoid erosion and soil ‘washing’. For this reason, native Chalum shade trees are planted throughout the plantation, and nearly one-third of the farm is dedicated to native forest, which helps prevent the soil from washing down the steep inclines, and also acts to preserve the local ecology and biodiversity.