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Quick Facts
All the facts about our Guatemala SHB EP Plantation Pampojila honey anaerobic
| Region | Lake Atitlan |
|---|---|
| Producer | Family Herrera |
| Variety | Various |
| Process | honey anaerobic |
| Type | Unwashed Arabica |
| Category | Microlot |
| Certification | Rainforest Alliance |
| Harvest | from November to April |
| Shipping | from February to July |
| Unit | GrainPro Sack à 35kg |
Guatemala
Plantation Pampojila honey anaerobic
honey anaerobic
Pampojilá is a coffee plantation located in one of the most beautiful highland regions of Guatemala, in the immediate vicinity of Lake Atitlán, a breathtaking lake surrounded by three volcanoes. The plantation was started in the middle of the 19th century by Manuel Díaz and it is now owned and managed by the Herrera Family.
Next to the plantation there is a private, natural reserve with old forests and a large animal diversity. All of the coffee is grown under regulated shade provided by special trees called Chalúm, a leguminosae that has the ability to transform nitrogen in the soil into amino acids, which work as a natural fertilizer.
Only ripe cherries were used that had been validated within Brix degree range. Cherries are then put in water to separate floaters and defects. After that the cherries are put in the fermentation barrels without oxigen (anaerobically) for more than 100 hours or until the established indicators for this recipe are reached. Cherries are then depulped and put on african beds for 1 week and after that under shade until they reach the aduecate humidity percentage for storage.
Origin
Specialty coffee from Guatemala
Varieties
26.9% Caturra, 21.9% Catimor, 21.2% Catuai, 8.9% Bourbon, 7.8% Sarchimor, 4% Pache, the REST are: Robusta, Typica, Pacamara, Villa Sarchi, Maragogype, Geisha, Maracaturra, Laurina
Processing methods
mainly washed, starting honeys and naturals on demand
Altitude range
1300 - 2000 masl
Harvest
December - April
Total yearly production
3 400 000 bags of 60 kg
Guatemala’s coffee belt runs along a chain of 34 volcanoes that crosses the country from East to West and benefits the coffee production with soils rich in minerals and nutrients. The soil is mostly volcanic, limestone and pumice. Consistent rainfall and year round warm climate guarantee the crops. The coffee is mostly grown under Gravilea and Inga shade trees which make 7% of the national forest. It is always hand-picked and dried under the sun, except for the Cobán coffee, which production region is sometimes too humid.
Main production areas: San Marcos, Huehuetenango, Atitlán, Acatenango, Antigua, Cobán, Fraijanes, Oriente.
Cup Profile: A fragrant, full bodied coffee with pleasant citrus acidity. Depending on the region the coffee can vary from intense acidity and fruit notes to delicate sweetness and chocolatey.
Export bag size: 69 kg, specialties in 30 kg bags
Total number of coffee farmers: over 125.000 coffee farmers
| Region | Lake Atitlan |
|---|---|
| Producer | Family Herrera |
| Variety | Various |
| Process | honey anaerobic |
| Type | Unwashed Arabica |
| Certification | Rainforest Alliance |
| Harvest | from November to April |
| Shipping | from February to July |
| Unit | GrainPro Sack à 35kg |
Pampojilá is a coffee plantation located in one of the most beautiful highland regions of Guatemala, in the immediate vicinity of Lake Atitlán, a breathtaking lake surrounded by three volcanoes. The plantation was started in the middle of the 19th century by Manuel Díaz and it is now owned and managed by the Herrera Family.
Next to the plantation there is a private, natural reserve with old forests and a large animal diversity. All of the coffee is grown under regulated shade provided by special trees called Chalúm, a leguminosae that has the ability to transform nitrogen in the soil into amino acids, which work as a natural fertilizer.
Only ripe cherries were used that had been validated within Brix degree range. Cherries are then put in water to separate floaters and defects. After that the cherries are put in the fermentation barrels without oxigen (anaerobically) for more than 100 hours or until the established indicators for this recipe are reached. Cherries are then depulped and put on african beds for 1 week and after that under shade until they reach the aduecate humidity percentage for storage.
