Sensory profile: Juicy and intense
Aroma: Apricot, mango, cocoa
Taste & Body: Balanced and sweet, with full and enfolding body
Notes: Milk chocolate, pink grapefruit , balsamic herbs
||Finca Palo Blanco
Ivan Ovalle is focused on producing high-quality and eco-friendly coffee on his farm, Finca Palo Blanco in La Democracia, Huehuetenango.
He has an engineering degree which he used to increase the water efficiency of Finca Palo Blanco and to ensure that workers harvest only the ripest cherries with the highest sugar content.
The result is a deliciously sweet and full-bodied coffee with notes of berries and chocolate.
The farm covers 60 hectares, of which 10 are intended for forest reserves, while the remaining 50 hectares are planted with coffee plants.
In addition to growing Bourbon, Catuai, Caturra, and Pacamara varieties, Ovalle also plants less common varieties including SL28, Marsellesa, and Parainema at the company's highest altitudes.
Organic farming can also include ecological farming methods that aim to reduce erosion, increase irrigation and improve the overall health of the soil.
With the help of organic certification, producers receive higher prices, and they, their families, and all the workers on their farm are not exposed to dangerous chemicals.
Fewer chemicals used on a farm also mean less runoff and fewer chemicals finding their way into our global water systems.
Ovalle is meticulous in teaching workers to harvest only ripe red cherries at the right time.
He used Brix (sugar content) analysis to find the optimal time to harvest the cherry.
Palo Blanco has focused on reducing water consumption year after year and collaborating with various certification programs to improve the company's environmental and social impacts, such as the use of an Ecopulper that minimizes the use of water during the pulping of the cherries, then the coffee is fermented dry for 36-48 hours, depending on the environmental conditions.
Then, the parchment coffee is washed in canals and left to dry on a patio.
After washing, it is spread over various spaces, where it will be raked regularly for 1.5 or 2 days. It is then transferred to a greenhouse covered with plastic sheeting, where it will dry on raised mesh beds for about 6 days.
The total drying time is 7-10 days, depending on the climate of the moment.
(About 40% of the company's production is Fully washed)
The dried parchment is then bagged and stored on the farm for 30-45 days before being transported to the Quetzal dry mill in Escuintla.
Huehuetenango is famous for its high altitude and constant weather patterns. The region is in a nexus of hot air blowing east from the Tehuantepec Plains in Oaxaca, Mexico, and fresh air flowing down from the Cuchumantanes Mountains.
The meeting of this hot and cold air creates a microclimate that keeps the frost under control and allows the cultivation of coffee at higher altitudes: the production of coffee at 2,000 meters above sea level is common.
These conditions are perfect for producing the sparkling acidity and distinctive fruit aromas of the region.