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It is our tenth year working with Primavera coffee importers. Having enjoyed two single farm Caturra lots from February’s harvest as filter coffee we are now combining them for a playful, sweet and short-lived espresso run.

The Farms

The 1.1-hectare farm that Juan Gabriel Lopez Garcia tends to is named Finca Chabila, referencing the oak trees in the area in the native Popti Mayan language. The coffee is planted amongst Chalum and other forest shade trees. Having learnt about producing coffee from his father, Juan is continuing the legacy, and after acquiring his own land he planted quality varieties, including the Caturra that makes up this selection we have secured via Primavera coffee.

A small river runs through Juan Javier’s family farm close to which flowers grow in abundance, hence naming the farm after their beautiful roses. For the last 32 years Juan Javier and his family have been tending to both Bourbon and Caturra variety coffee on Finca La Rosa, which they keep separate during harvest and processing. Spanning 3.5 hectares, the farm is dotted with gravliea and citrus trees, offering shade and a secondary crop respectively.

Their Approach

At Finca Chabila, Juan is working with his wife and children to both tend to the crops in the field, but also at the processing stage. With guidance from Primavera’s own agronomists they are undertaking steps to both improve quality and minimise their impact at the farm. Once the coffee is harvested they use collected rainwater to depulp the cherries and for the initial wet fermentation stage and secondary soak. It is unusual for us to see producers in Huehuetenango doing submerged fermentations, and we feel it always lends a little more poise and clarity in the cup, with cleaner flavours and more stability baked into the seeds. 

The message from Juan is both inspiring and cautionary:

“Cultivating coffee has been my career for a long time now, and coffee has helped us develop our local economy the most. Today it is more difficult to grow coffee, so we do what we can to adapt to the challenges of climate change and other crises.”

At Finca La Rosa they do three passes through the trees when the time to harvest the cherries arrives, rather than collect everything in one fell swoop. Being labour-intensive, it costs more, however, it means they can be more selective in picking just ripe coffee cherries. To refine the quality further, they undertake the extra stage of floating the cherries to skim off any floating, unripe fruit that was picked in error. 

In our experience, it’s unusual for small producers in Huehuetenango to ferment their coffee under water; the sugary mucilage is typically left to ferment in tanks open to the atmosphere. Juan Javier, however, submerges his depulped coffee in water for 30 hours to ferment slowly and in a much more controlled manner. This style of fermentation is working wonders in Juan Javier’s particular microclimate, and his varieties seem to be responding well. As in years past we’re finding the coffee to taste sweet and vibrant, with complex, layered and impeccably clean flavours.  

 Juan Javier himself has said the following regarding his family farm: 

“Our lands and climate have gifted us with great results, but we always make sure to respect the land and nature in order to maintain a balance, therefore we try to be as organic as possible.” 

The Exporter

Primavera are one of our longest standing exporting partners, who have in recent years invested in a brand-new dry mill. Installing solar panels and being kitted out with Pinhalense grading and milling machines, they have also installed a digital colour sorter to further refine the quality of the lots they’re buying and exporting. As well as taking care of the quality analysis, dry milling and export logistics, Primavera have a boots-on-the-ground approach, sending their team of agronomists to visit their producers throughout the year with the intention of supporting them with both harvest yield quantity and quality.

Read more

Chabila Rosa Espresso

Huehuetenango, Guatemala

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Look for plummy, cooked fruit notes like nectarines & cherry clafoutis. A caramelly sweetness like coconut sugar lingers alongside buttery shortbread in the finish.

Collections: All Products, Coffee

Category: Espresso

Type: Espresso

Coffee Information

Producer Juan Gabriel & Juan Javier Cano

Harvest February, 2022

Process Depulped & wet fermented 24-30hrs, fully washed & dried on patio.

Variety Caturra

Region Huehuetenango

Country Guatemala

Altitude 1,600 to 1,700 metres

Arrival May to July, 2022

Shipping

  • All our coffee is packed in 250g, nitrogen flushed and valved bags
  • To preserve quality, we are only able to ship whole bean espresso coffee
  • All orders are packed and shipped each working day
  • For more information on shipping, see our 'Shipping' page

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