Tasting Notes:Bright. Apricot, honey, cherry, tea like. Great structure and balance
The estate is owned and managed by third-generation farmer Guillermo Juarez.
HISTORY OF EL GUATELÓNEl Guatelón estate was established in 1910 by Daniel Juarez, Guillermo’s grandfather. It was the first commercial coffee plantation in the region, and Daniel planted Typica and Mundo Novo varieties on the farm. Daniels son, Juan Alberto Juarez Reyes took over the farm in the 1970s, who later handed the farm down to his son, Guillermo in 2010.
When Guillermo took over the estate, he was determined to focus on producing specialty coffee in order to achieve higher prices for their efforts. He had heard of the Cup of Excellence and decided to participate. In 2012 they came very close to qualifying (finishing 24thand just outside the final line up of 23 farms) and were thrilled to receive their first accolade in 2014. Since then the farm has placed nearly every year, most recently in 2020 where it placed 27th. These awards and this recognition is very motivating for Guillermo, who loves the challenge:
ABOUT THE ESTATEEl Guatalón estate is 75 hectares in size, 30 hectares of which is dedicated to coffee, and the rest forest. The coffee is planted on 5 parcels of land that have been divided by altitude and soil type – La Bugambilia, El Cuje, Los Pajuiles, and Guatelón (in the municipality of Santa Rosa de Lima) and La Loma which is located in neighbouring municipality of Mataquescuintla.
ABOUT LA BUGAMBILIAThis plot is 18-hectares in size and named after the Bougainvillea plant which is very common in Guatemala and has vibrant pink and purple flowers. Pacas, Caturra, Pacamara, Bourbon Amarillo and Geisha grow on this estate under the shade of Gravilea and Cuje trees as well as native oak and cedar trees. This lot is 100% Pacamara – a variety that thrives on this plot and often places in the Cup of Excellence competition.PROCESSINGHarvest begins in December and concludes in March. In addition to 10 full-time workers, around 40 seasonal workers are employed to selectively handpick the coffee. This activity is supervised by Guillermo and Willy every day, who either travel from home or spend the night at the farm.All coffee from El Guatalón is processed at the families wet mill in Samororo, which is located close to La Loma.After being pulped the coffee is fermented from anywhere between 24 to 40 hours. The beans are then washed to remove any remaining pulp and carefully dried on patios and where they are turned regularly to ensure they dry slowly and evenly. Once dry, the coffee is rested in parchment until it is ready for export. Throughout the process, all organic by-products are recycled and reused, and the water is treated in sedimentation tanks.
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