Revered for its high elevation and optimal climate, the department of Huehuetenango produces coffee that ranks among the more sought after in all of Central America. Affectionately referred to as Huehue (pronounced "whey-whey"), coffees from this region tend to be complex and nuanced. The Palhu is no exception as it provides a buttery mouthfeel, salted caramel sweetness and layers of subtle stone fruit notes. The cup leads with undertones of plum and dark cherry, while a hint of lemon acidity continues into a dark chocolate finish.
Huehuetenango lies in a remote area, often referred to as the wild west of Guatemala's coffee-growing landscape, just across the Mexican border from the famed Chiapas coffee-growing region. The Palhu grows on Finca La Providencia, a farm owned and operated by Maximiliano Palacios, a third generation coffee grower. The heart of La Providencia is a meticulously maintained mill that begins at a high point on the farm's sloped property and is specifically designed to take full advantage of gravity. Ripe coffee cherries are placed in water which carries them through the depulping process on a series of intricate canals to the drying patios below.
Maximiliano's passion for coffee doesn't end with his own crops, however, but rather it extends to all coffee produced in the region. He refers to this area of coffee production as the "lifeblood of Huehuetenango." The pride that he holds for his coffee is reflected in the nickname "Palhu" that he gave to his farm, a combination of the family name Palacios and the department of Huehuetenango. Coffee grown here is designated as SHB or Strictly Hard Bean meaning that it is farmed above 1350 meters.
Grower: Maximiliano Palacios and Family / Finca La Providencia
Variety: Bourbon, Catuai, Caturra, Mundo Novo
Region: San Pedro Necta, Huehuetenango, Guatemala
Altitude: 1550 meters
Soil: Clay minerals
Process: Fully washed and dried on patios and in mechanical dryers