Cedros de Palmira - Pacamara, Maragogype - Washed

Cedros de Palmira is grown by the Palacios family in Huehuetenango, Guatemala.

Owners and partners Haller Palacios and his wife Mirna Villatoro manage the farm alongside Fredy Morales of Finca Rosma (We have had his coffees in the past from his other farm Aguacatones).

Grown between 1,450 and 1,750 meters above sea level under Chalum, Gravilea and Cedar shade trees. The harvest runs from January to April.

A washed coffee. Freshly picked cherries arrive at the Rosma mill, where they're floated in a syphon to separate out the lower-density beans. The cherries then ferment in tanks for 30–40 hours during the cloudy months (February being the cloudiest) or 24–30 hours in sunnier periods.

Once they reach their optimal fermentation point, the beans are pulped, re-submerged to remove any remaining floaters, and drained.

They spend their first two days on raised beds — where sorters remove primary defects — before moving into the greenhouse to finish drying over roughly 18–20 days, depending on sun.

Huehuetenango — affectionately shortened to "Huehue" (pronounced "whe-whe") — is the highest and driest of Guatemala's coffee regions, and one of only three grown on non-volcanic, limestone soil.

Its remoteness has long made access difficult; historically farmers carried their coffee out by oxen or on their backs. But abundant water sources let many producers wash and process their own coffee on-site.

Growing conditions sit at 1,500–2,000 masl, 20–24°C, with 1,200–1,400 mm annual rainfall and 70–80% humidity.