BROWN SUGAR - VANILLA - ALMOND
This is the fifth Cost of Production Covered (CoPC) release from Salvador Melgar and Marielisa Hernandez, and this year's harvest is better than ever. Founded in 1992 by Sal’s father, the farm is located in San Agustín Acasaguastlán on the eastern side of Guatemala. Peña Blanca is located in the El Progreso growing region, bordering the Nuevo Oriente growing region. Its latitude and elevation result in later harvest times than other Guatemalan coffees that we work with.
While 26 acres of the farm are dedicated to coffee, it has nearly 780 acres dedicated to forest preserve. The farm grows Pache, Caturra, Catuaí, Maragogipe, and Pacamara plant varieties at high elevations, which gives the coffee its lively acidity. Sal and Marielisa process their coffee on site using the white-honey process, which gives the coffee body while also giving it clarity. This coffee has enough cup clarity to give the impression that the coffee is wet processed. Sal and Marielisa have been working so hard to renovate the farm over the last ten years since they inherited the farm. This is a lengthy process, as it involves pruning existing plants, adding soil nutrition, and planting new plants (being so patient for them to yield fruit, which takes 2-5 years!). Their dedication to this major farm overhaul is paying off. We are totally blown away by their efforts, and how it manifests as quality more and more each year. This year's harvest tastes like Tootsie Roll, vanilla, peaches and cream, and pecan.
*Photos provided by Salvador Melgar and Junior's.
