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Chocolate, Stone Fruit, Cashew
(photos courtesy of Royal Coffee)

This coffee comes from third-generation producer Maximiliano Palacios (Max), who uses the name “Palhu” exclusively for lots selected by our partners at Royal Coffee. The name combines his family name, Palacios, with the department of Huehuetenango. Max’s 600-acre estate, La Providencia, is located in the municipality of San Pedro Necta. The well-maintained mill uses the sloped property to its advantage. Ripe cherries are placed in water at a high point and carried through a series of intricate canals, utilizing the natural downhill pull of gravity.

The coffee ferments for 36 hours in a large, tile-covered tank before being mechanically washed with a demucilager to reduce water contamination. It is then directed back into a canal where the downward slope carries the coffee through long classification channels, separating the less dense beans. The coffee falls onto the patio where the water drains off, and the parchment is dried in the sun. The dried parchment is then taken to a dry mill in Guatemala City for final preparation and export.

We recommend brewing this coffee as a French Press with a 14:1 brew ratio, or as an Aeropress or Pour-over using 15 grams of coffee grounds and 250 grams of water (16.66:1 ratio). View our brewing instructions.

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Still have questions? Email us at info@zumbarcoffee.com.