Origin: Guatemala, Huehuetenango, Farm El Zapote
Farmer: Hernan Pérez
Coffee type: 100% Arabica, Bourbon, Caturra, Catuaí
Preparation: washed Height of cultivation
: approx. 1700-1800m
Taste profile: Chocolatey-sweet with mineral and fresh notes of peach

A nice, sweet note of chocolate as a base, topped with lively, fresh peach!

The specific terroir (climate, soil, varieties) makes the El-Zapote coffees intense and long-lasting, with a typical chocolate aroma of the Huehuetenango region and a pleasant yellow-fruity acidity to complement the sweetness in the profile.

The fifth generation family-run Finca El Zapote is located in a remote location high up in the mountains, on the border with Mexico. Thanks to the high production standards, the altitude, the segmentation of the varieties and the constant weather conditions high up in the mountains, the coffee from Hernan Pérez is of very good, sometimes award-winning quality (Cup of Excellence 2018/2020). Most of his coffees are traditionally washed in fermentation basins and washing tunnels, and he has only recently started experimenting with dry-processed naturals.

Finca El Zapote has only a few hours of direct sunshine, and the high location ensures low temperatures. The temperature is low enough for the coffee to mature slowly but also to create a very slow drying process which adds to the complexity in the cup. Some days the coffee is turned 4-6 times, which is an extremely low frequency. A good sign for a slow and controlled drying process. The mostly clayey soils with a high iron content emphasize the fruity brilliance and clarity of the coffee.

Part of the finca is a nature reserve, which is essential for the balance of the finca's ecosystem. The Perez family uses organic material from the forest to fertilize the soil and the cascara as compost. To recycle the water from the washing process, they treat it with calcium hydroxide to make the pH of the water less acidic. The use of calcium hydroxide is a good example of the way the Perez family makes coffee: combining ancestral knowledge with new techniques. Calcium hydroxide or "Cal" was already used by the Native Americans, especially when cooking corn, to make it tastier and easier to digest.

El Zapote

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Direkt gehandelter Spezialitätenkaffee und feines Zubehör

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Röstmanufaktur S. Kaiser

Schonend handgerösteter Spezialitätenkaffee aus hochwertigsten und fair gehandelten Rohbohnen, sowie feinstes Zubehör für die Kaffeezubereitung.

El Zapote

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El Zapote

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