Very sweet pastry fragrance. Buttery and biscuit aroma. Cane sugar and cookie flavor.

The farm
Ambrocio Ervin de León bought his farm 16 years ago, at which point he decided to return from abroad to dedicate himself to growing coffee. When he acquired the land there was no coffee planting so he decided to bet on it by planting new seedlings. He planted coffee plantations and shade trees such as the Zapote that later gave the farm its name. This tree produces a small fruit that brings wild animals to the farm, making it a biodiversity sanctuary in the beautiful Huehuetenango region.

Benefit
Only the ripest cherries are picked during the harvest. The cherries are pulped the same day and put in fermentation tanks for 24 hours. Once the mucilage has come off the grain, they are left to dry in the sun for five days.

Source
While coffee arrived in Guatemala at the end of the 18th century, as it happens with much of the colonies of Central and South America, its cultivation began to gain strength in the 1860s, with the arrival of European immigrants encouraged by the Guatemalan government. to establish plantations.

The coffee seeds and cuttings were distributed as a stimulus, as the country's main export crop (indigo) had recently failed, leaving the population somewhat desperate to find an agricultural replacement. At the end of the 19th century, Guatemala exported more than 140 tons of coffee a year. Until 2011, it was among the five largest coffee producers in the world, although in recent years it has been surpassed by Honduras.

A large percentage of the Guatemalan population, and therefore also the coffee sector, identifies with one of the more than 20 officially recognized indigenous groups and most of the farmers are small coffee growers who work independently from each other, or are formally affiliated with each other. cooperative associations.

In 1960, coffee growers developed their own union, which has since evolved into the national coffee institute Anacafé (Asociación Nacional del Café), a research center, marketing agent, and financial organization that offers loans and support to producers. of the different regions.

Ceiba coffee comes from the renowned Huehuetenango region that is famous for its cascading mountains, lush vegetation, high altitudes, dense forests, and of course the quality and diversity of its coffees.

Thanks to the dry and hot winds that blow in the mountains of the Tehuantepec Plain, Mexico, the region is protected from frost, allowing the highlands of Huehuetenango to be cultivated up to 2,000 meters.

Huehuetenango's extreme remoteness practically requires that all producers benefit from their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.

El Zapotal

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