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Guatemala Pampojila 250G

10988
Sensory profile “Notes of chocolate, lemon, sugar cane and hazelnut. » This coffee is produced in the Pampojila farm, a plantation located in the Solola region, in the department of Santa Barbara. Located not far from the Atitlan volcano, the farm benefits from rich volcanic soil, a considerable asset for the cultivation of its coffee trees. These are all produced in accordance with a responsible, sustainable and socially viable production method. The liveliness of this coffee is reminiscent of the coffees of Huehuetenango. PAMPOJILA It was following the Agatha storm of 2012 that producer Alex Herrera bought the Pampojila farm, whose production tools had been completely devastated. After restoring it and by dint of determination, he succeeded in relaunching production and, thus, giving work to a hundred families. The discovery of coffee production on a farm like this (500 hectares of volcanic land at an altitude of between 1250 and 1500m, a processing plant, etc.) completely changed his perception of coffee: Alex then discovered a real local product. This is why he is fully involved in the renovation and development of the farm, first by replanting coffee trees, then by renovating the processing plant. Today, 250 hectares of Caturra coffee trees are planted between 1470 and 1720m; the remaining 250 hectares serve as a nature reserve. The strong points Polyculture planting | Territory of the Atitlan volcano | Sustainable production | Nature reserve | Vivid coffee profile of Huehuetenango The producer's story Alex Herrera is the owner of Finca Pampojila and Finca Panamá farms. The plantations are located around the Atitlán volcano, in the Sololá region, in the department of Santa Bárbara. Alex Herrera owns a very special polyculture plantation. In addition to producing coffee for more than 100 years, it also has various agricultural productions, including a large production of macadamia nuts, honey, rubber and quinine (known in particular as a remedy for malaria). Its objective has always been to produce while respecting a responsible, sustainable and socially viable production method.
CHF 13.45
  • A sweet, suave Micro-lot in Pampojila

* * * * * * * * * * * *

  • Aromas of chocolate, lemon, sugar cane

  • 100% Arabica

  • Strength 5/10

  • Rating 84+

  • Roasted for espresso and filter

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Sensory profile

“Notes of chocolate, lemon, sugar cane and hazelnut. »

This coffee is produced in the Pampojila farm, a plantation located in the Solola region, in the department of Santa Barbara. Located not far from the Atitlan volcano, the farm benefits from rich volcanic soil, a considerable asset for the cultivation of its coffee trees. These are all produced in accordance with a responsible, sustainable and socially viable production method.

The liveliness of this coffee is reminiscent of the coffees of Huehuetenango.

PAMPOJILA

It was following the Agatha storm of 2012 that producer Alex Herrera bought the Pampojila farm, whose production tools had been completely devastated. After restoring it and by dint of determination, he succeeded in relaunching production and, thus, giving work to a hundred families. The discovery of coffee production on a farm like this (500 hectares of volcanic land at an altitude of between 1250 and 1500m, a processing plant, etc.) completely changed his perception of coffee: Alex then discovered a real local product. This is why he is fully involved in the renovation and development of the farm, first by replanting coffee trees, then by renovating the processing plant. Today, 250 hectares of Caturra coffee trees are planted between 1470 and 1720m; the remaining 250 hectares serve as a nature reserve.

The strong points

Polyculture planting | Territory of the Atitlan volcano | Sustainable production | Nature reserve | Vivid coffee profile of Huehuetenango

The producer's story

Alex Herrera is the owner of Finca Pampojila and Finca Panamá farms. The plantations are located around the Atitlán volcano, in the Sololá region, in the department of Santa Bárbara. Alex Herrera owns a very special polyculture plantation. In addition to producing coffee for more than 100 years, it also has various agricultural productions, including a large production of macadamia nuts, honey, rubber and quinine (known in particular as a remedy for malaria). Its objective has always been to produce while respecting a responsible, sustainable and socially viable production method.

Tasting note Dominant chocolate flavor with intense length in the mouth
Aromas chocolate, lemon, sugar cane
Strength 5
Acidity 2/5
Origin Guatemala
Production region Solola, Santa Barbara
Coffee plantation Pampojila
Coffee farmer Alex Herrera
Altitude 1470 – 1720
Composition 100% Arabica
Variety Red Caturra
Method of preparation Expresso, filter
Conditioning 250G
Character Harmonious
Made in Switzerland
More information on the blog Profil d'Alex Herrera, producteur de café de spécialité

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