Orange, White Grape & Milk Chocolate.Region: Huehuetenango
Altitude: 1500mImporter: Coffee Bird
Crop Year: 2018
Buenos Aires Huixoc has been in the Perez family for 2 generations since the family patriarch, Leonard Perez, first fell in love with the estate in the 1970s. At the time, its previous owner had just passed away, leaving behind them a farm in poor condition and to all intents and purposes abandoned. 19 heirs had a legitimate claim to parts of the farm. Leonard convinced them that he had what it took to save the farm through renovation and modernisation, taking up the mantle of manager.A few years later, he had turned things round sufficiently to buy the farm for his own family.
Leonard passed the farm on to his oldest daughter, Lety Perez, in 2009. She entrusts the management of the farm to her own daughter, Diana, and her husband, Hector.
The farm benefits from having its own wet mill only 6 hours away from the main farming ground, shortening the time between picking and processing. Picking usually starts in the early morning, with pickers trained to only pick the ripe cherries from the tree.
Upon arriving to the mill, the coffee is evaluated, and if needed sorted once again. The cherries are then pulped, and proceed to concrete tanks for fermentation, which lasts around 36 hours. Once the coffee reaches the optimal level of fermentation it moves to the demucilager, where its honey or mucilage is removed. Then the coffee is washed in washing channels before drying is undertaken. Typically, their coffee is dried on the patios, however special lots such as this maragogype and their natural- and honey-processed coffees are dried on raised beds for maximum care and control.