Guatemala

El Aguacate

Fresh raspberry notes are balanced by floral honey, followed by a finish with slight herbal notes reminiscent of rooibos tea.
  • Grown by Pablo Recinos Alavarado and his family just outside the town of Petatán in Huehuetenango, Guatemala.
  • The farm is named for a large avocado tree in the centre of the farm, which the family use to sell avocados to market.
  • We visited Huehuetenango and Primavera, our partners in the region, in March 2020.
  • Notes: Raspberry, Honey and Rooibos.

Expect notes of:

Raspberry

Honey

Rooibos

About the coffee

El Aguacate

Here in remote and agriculturally dependent Huehuetenango, the landscape is dominated by very small-scale family farms, where growing and selling crops such as coffee provides the main income for the family. Pablo Recinos Alvarado and his family are second and third generation coffee producers, and tend to their 0.8 hectares using all the knowledge they have gained over years of growing up on the farm. The farm is named Aguacate for a large avocado tree at the centre of the farm, which has stood there since Pablo was young. Pablo and his family live on the farm, just a short drive outside the town of Petatán, in the same Huista micro-region close to the Mexican border as many of the producers we have purchased from in the past few years. Previously, they grew mainly Timor hybrid varietals, but have renewed most of their plant stock over the past few years, switching to Bourbon and Caturra in an attempt to increase the quality of their crop. They wish to be known for quality, both personally and as a region, as this would increase the price they could receive for their crop, and encourage their children to stay in the coffee business and close by. To accomplish this they have sought out the help of Primavera’s programme in the region, gaining knowledge and experience with farming and fermentation techniques. Similar to Francisco Salucio, producer of our previous Huehuetenango lot, Pablo has used a small hand cranked depulper to remove the cherry from the coffee seed, before a fermentation of around 24 hours. The coffee is then thoroughly washed, before a second soaking of around 8 hours. This second soaking is unusual for the region, but contributes to the clean and elegant flavours in this coffee.

About the coffee

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners at Primavera for the past three years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Pablo Recinos Alvarado
Region Huehuetenango
Altitude 1650 masl
Varietal Caturra, Bourbon
Process Washed
Harvest janray 2020

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

Kr. 119,00



Fresh raspberry notes are balanced by floral honey, followed by a finish with slight herbal notes reminiscent of rooibos tea.
  • Grown by Pablo Recinos Alavarado and his family just outside the town of Petatán in Huehuetenango, Guatemala.
  • The farm is named for a large avocado tree in the centre of the farm, which the family use to sell avocados to market.
  • We visited Huehuetenango and Primavera, our partners in the region, in March 2020.
  • Notes: Raspberry, Honey and Rooibos.

Expect notes of:

Raspberry

Honey

Rooibos

About the coffee

El Aguacate

Here in remote and agriculturally dependent Huehuetenango, the landscape is dominated by very small-scale family farms, where growing and selling crops such as coffee provides the main income for the family. Pablo Recinos Alvarado and his family are second and third generation coffee producers, and tend to their 0.8 hectares using all the knowledge they have gained over years of growing up on the farm. The farm is named Aguacate for a large avocado tree at the centre of the farm, which has stood there since Pablo was young. Pablo and his family live on the farm, just a short drive outside the town of Petatán, in the same Huista micro-region close to the Mexican border as many of the producers we have purchased from in the past few years. Previously, they grew mainly Timor hybrid varietals, but have renewed most of their plant stock over the past few years, switching to Bourbon and Caturra in an attempt to increase the quality of their crop. They wish to be known for quality, both personally and as a region, as this would increase the price they could receive for their crop, and encourage their children to stay in the coffee business and close by. To accomplish this they have sought out the help of Primavera’s programme in the region, gaining knowledge and experience with farming and fermentation techniques. Similar to Francisco Salucio, producer of our previous Huehuetenango lot, Pablo has used a small hand cranked depulper to remove the cherry from the coffee seed, before a fermentation of around 24 hours. The coffee is then thoroughly washed, before a second soaking of around 8 hours. This second soaking is unusual for the region, but contributes to the clean and elegant flavours in this coffee.

About the coffee

Huehuetenango

Huehuetenango is located in the north-western highlands of Guatemala, and borders with Mexico. It is home to the highest altitudes in all of Central America, due to the presence of the Sierra de los Cuchumatanes mountain range, which peaks at 3837 masl. This creates lots of high altitude land to grow high-quality coffee, an important crop in an area where agriculture is the largest industry. A dry hot wind also blows in from the Tehuantepec plain in Mexico to the north, which protects crops from frost, allowing coffee to grow even higher up the slopes, often above 2000 masl. These high altitudes also lead to very beautiful scenery, something the area is known for, but also to a remoteness not found elsewhere in Guatemala. 9 different ancient Mayan dialects are still spoken here, and the region is home to some of the best preserved examples of Mayan architecture. The remoteness also makes sourcing coffee a challenge here, the journey to farms often takes days over unforgiving terrain, and would-be coffee buyers require knowledge of the local dialects, or an experienced guide. We have visited our Guatemalan partners at Primavera for the past three years, and have been stunned by the beauty of both the coffees they have been sourcing, and of this captivating region.

About La Cabra

A focus on raw material

If we don’t feel that a coffee suits our style or what we like to present, we simply won’t buy it. Sometimes this leads to issues in green buying; we have to pay very close attention, to a level of green quality that will support this approach, and to how this will develop over the life of a coffee. We are required to focus heavily on the freshness of coffee, both green and roasted, to avoid introducing taints into our cups. We always use clean and fresh water, of an ideal mineral content to present the coffee in its best possible light. Once we have the correct roasting profile, water, and coffee age, the act of brewing is much more simple. A wide variance in brewing parameters can still produce delicious and transparent cups. It is also important to note that this is not always the most consistent approach. The coffee is laid completely bare, so any flaw with the raw material is clearly on show. We could often develop some coffees slightly more, to make them more approachable or easy to work with, but wavering from our philosophy like this would compromise our commitment to complete transparency in coffee.

Read more

Technical
Data

Producer Pablo Recinos Alvarado
Region Huehuetenango
Altitude 1650 masl
Varietal Caturra, Bourbon
Process Washed
Harvest janray 2020

Process
Washed

The washed process involves completely removing both the cherry and the mucilage from the outside of the parchment with the use of friction, fermentation and water. After being harvested, the coffee cherry is then sliced open by either a metal or a sharp plastic blade. The two seeds (also known as beans) are pushed out of the cherry, which leaves the seed with mucilage as their outermost layer. It is essential in the washed process that all mucilage is removed from the seed which leaves only the flavor that developed in the cell structure of the seed prior to processing.

La Cabra

Brew Guides

You can brew our coffees any way you want it is just a matter of the right ratios.

Espresso

French-Press

V60

Aeropress

Get notified

Sign up to our email service to get notified with the release of new coffees.

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