Farmer – Pablo Gaspar Vasquez
Altitude – 1600 – 1750 MASL
Location – Huehuetenango, Guatemala
Variety – Catuaí, Caturra, Pache
Harvest – January – March
Process – Washed and sun-dried on patios
Pablo Gaspar is a second-generation coffee producer based near the town of Concepcion Huista in the Huehuetenango region of Guatemala. Some years ago Pablo joined the Cooperative El Sendero, which provides their coffee producing members with training, support and education around the town of Concepcion Huista.
The name of Pablo’s farm, ‘Puhub’laj’, means “Owner of the Hill” in the Mayan language spoken in this part of Huehuetenango. According to the stories of the elders, during harvest they should leave some part of the crop as an offering for the hill.
Huehuetenango is our favourite region for coffee in Guatemala and Pablo’s crop was one of the stand-out lots we found their this year; we were so impressed by his attention to detail – from picking through to processing. Cherries are all de-pulped on the same day they are picked, then Pablo leaves the crop to ferment under water for 48 hours. Following fermentation the coffee is washed and further soaked for 12 hours before being sun-dried in 5 cm thick layers out on his patios for six to seven days. Finally the coffee is organised into lots according to picking date, variety and altitude.
Our tasting notes: Almond, Apricot, Tangerine. Sweet and balanced.