Guatemala Pampojila 250G
A sweet, suave Micro-lot in Pampojila
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Aromas of chocolate, lemon, sugar cane
Roasted for espresso and filter
“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.
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|
|Production region||Solola, Santa Barbara|
|Coffee farmer||Alex Herrera|
|Altitude||1470 – 1720|
|Method of preparation||Expresso, filter|
|More information on the blog||
Profil d'Alex Herrera, producteur de café de spécialité