Discover Our New Coffee: El Panal from Guatemala!

We are super excited to share with you our newest coffee, El Panal from Guatemala. It's not just any coffee, it's an experience in every sip.

So, let's talk about the source of this delicious coffee - Finca Las Camelias. Picture this: a remote farm located in La Libertad, Huehuetenango, Guatemala. At an altitude of approximately 1,790 meters above sea level, this farm is located on a site of 15 hectares. Mainly the Caturra, Catuai and Bourbon varieties grow here, which gives the coffee a unique character.

What really makes El Panal special is the use of anaerobic fermentation. After picking, the ripe cherries are fermented in tanks without water for 36 hours. They are then spread on African beds and allowed to dry for 20 days. During this period, the coffee is moved five times a day, depending on the weather, and covered at night to protect it.

And who is the visionary behind all this? Juan José Ariano, the proud owner of Finca Las Camelias and Los Pinos. He continues the coffee tradition that his grandfather, Jorge Vides, started in 1958 at Finca La Bolsa. Juan's mother, Maria Elena Vides, handles quality control in the laboratory and is involved in projects for women in the coffee industry. Even Juan's sons are involved in the family business and quality control, ready to one day take over the farms.

Juan provides his team with the necessary guidance and tools for picking the cherries. Everything is carefully evaluated in the on-site drying facility, where the best cherries are selected for further processing. After wet processing, the coffee is dried with dedication on the terrace and batches called 'partidas' are carefully separated. Once ready, samples go to a quality control facility in Guatemala City, where cupping evaluations are performed.

So, when you taste a cup of El Panal, you're not just tasting coffee; you will taste the story of a dedicated family and the beautiful Guatemalan coffee tradition. Enjoy and let us know what you think! ☕️🌱