Lake Palhu, Guatemala | Finca La Providencia Huehuetenango, Unique Fruity Guatemala Coffee

Guatemala Huehuetenango Finca La Providencia Palhu

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Coffee Information

Name: Guatemala Huehuetenango Finca La Providencia Palhu

Country: Guatemala

Grade: SHB

Region: Huehuetenango

Estate: Finca La Providencia PALHU

Varieties: Bourbon, Caturra, Mundo Novo

Altitude: Average 1550 meters

Grade: European Standard Washed Strictly Hard Bean SHB

Harvest Period: October to February of the following year

Processing Method: Washed

Estate: Finca La Providencia Palhu

Flavor Notes: Fruity flavors, nuts, stone fruit notes, orange peel

Guatemala Coffee History

In 1750, Jesuit priests introduced coffee trees to Guatemala. By the late 19th century, German colonists had developed the coffee industry in this region.

Most small-scale producers are descendants of the Mayan people. Today, the majority of coffee production takes place in the southern part of the country.

The slopes of the Sierra Madre volcano provide ideal conditions for growing premium coffee beans.

Finca La Providencia Estate

Huehuetenango Region Introduction

Guatemala is located in the Central American isthmus, with many high mountains and plateaus formed by volcanoes. It is the world's ninth largest coffee producer and produces high-altitude, strictly hard coffee beans in Central America. The country can be divided into eight major coffee-producing regions: Antigua, Acatenango, Atitlán, San Marcos, Nuevo Oriente, Cobán, Fraijanes, and Huehuetenango. Among these, the Huehuetenango region in the north stands out for its unique sandy limestone soil, unlike the common volcanic soil found in other parts of Guatemala. This characteristic gives Huehuetenango coffee its fruity, nutty aroma and distinct layered complexity, with subtle mineral notes.

Huehuetenango is one of the finest specialty coffee-producing regions in Central and South America, primarily due to its unique geographical environment. The region features fertile soil, abundant rainfall, high-altitude continuous mountain ranges (2000 meters), steep slopes, and special valley topography. Each area has unique and diverse natural resources creating varied microclimates. As a result, coffees from different estates exhibit vastly different flavor profiles.

Guatemalan coffee is highly regarded for its rich flavor profile and cupping results. The country possesses many uniquely advantageous growing regions, with most high-altitude coffees processed using the washed method, exhibiting good fruit acidity and complexity. Among these, coffees from Antigua and Huehuetenango are of superior quality. Huehuetenango comes from the northern highlands and has unique fruit characteristics that make it unmistakably distinct from other coffees. Medium-roasted Huehuetenango displays subtle caramel notes with gentle sweetness.

While its initial impression may not be as impactful as Kenyan coffee, as the temperature decreases, its subtle lemon peel fragrance becomes more refined, enhancing the overall flavor. The classification system divides coffees into seven grades based on altitude, with those grown at higher elevations (SHB/1300 meters and above) offering more aromatic and mellow flavors. The PALHU estate is located in the mountainous Huehuetenango region of northwestern Guatemala. This estate is situated in the Huehuetenango region, famous for producing high-quality specialty coffee. The mountain ranges in this region are among the highest in Central America, and combined with volcanic rock soil, they make this area a consistent winner in Guatemala's Cup of Excellence (COE) competitions.

Huehuetenango

Finca La Providencia is owned by the Anzueto family and has now been passed to the third generation, managed by Maximiliano Palacios (Max). The Anzueto family owns two estates, both located in the Huehuetenango region. One is Finca La Providencia, and the other is Finca La Providencia Palhu. (Palhu is a combination of the Palacios family name and Huehuetenango in English.)

Finca La Providencia Palhu

This batch of Huehuetenango highland Finca La Providencia Palhu 1550M washed beans is distinctive because the coffee is grown in sandy volcanic limestone soil. The high altitude, fertile soil, rich ecosystem, clean water sources, and human factors contribute to its famous unique style.

Palhu estate is located in the mountainous Huehuetenango region of northwestern Guatemala. This estate is situated in the Huehuetenango region, famous for producing high-quality specialty coffee. The mountain ranges in this region are among the highest in Central America, and combined with volcanic rock soil, they make this area a consistent winner in Guatemala's Cup of Excellence (COE) competitions. This batch of Huehuetenango highland PALHU 1550M washed beans is distinctive because the coffee is grown in sandy volcanic limestone soil. The high altitude, fertile soil, rich ecosystem, clean water sources, and human factors contribute to its famous unique style, making it representative of excellent Huehuetenango coffee.

Cupping Report

Roasted walnuts, cane sugar, peaches, cherries, dark chocolate, orange peel, citrus, with balanced sweet and sour notes.

Brewing Guidelines

For a single serving, use approximately 15 grams of coffee grounds and 225g of hot water.

Stop the filtration before the last drop is extracted, leaving some liquid in the filter (if all liquid drips through, there may be unpleasant flavors or impurities).

Brewing Method

1. Fold the filter paper along the seam and place it in the dripper.
2. Using a measuring spoon, pour medium-ground coffee into the dripper, then tap gently to create a flat surface.
3. Boil water in a kettle, then pour it into a narrow-spouted kettle. From the center point, gently and steadily pour hot water (temperature approximately 89-90°C) in a slow spiral motion until the water permeates and covers all the coffee grounds. Be sure to pour slowly.

4. To extract the delicious components, let the bloomed coffee grounds steam for a while (about thirty seconds).
5. For the second pour, slowly pour water over the surface of the coffee grounds. The amount of water poured must match the amount of coffee extracted, keeping the water level in the filter paper consistent.
6. When the extracted liquid reaches the desired amount for the number of servings, stop and discard the filter paper with the remaining water inside.

Guatemala Coffee Brewing Parameters

For hand-pouring Guatemala coffee: Use 15g of coffee, ground to medium-fine consistency (Fuji Royal grinder with ghost teeth at setting 3.5), V60 dripper, water temperature 89-90°C. First pour 30g of water and let it bloom for 27 seconds. Continue pouring until reaching 105g, then stop and wait until the water level in the coffee bed drops to half before continuing to pour. Slowly pour until reaching 225g total. Avoid the final tail section. Water-to-coffee ratio is 1:15, total extraction time 2:00.

Important Notice :

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