At this stage of the season, we have more acidity in many coffees because of freshness. 2020 has been the year of creatively using the coffees that we can, without the luxury of having a “deck of cards to shuffle” as it were. We have enjoyed some great coffees from Guatemala this season and there is more to come!
El Limar is such an excellent filter brew, doing everything a well-produced high altitude coffee from Huehuetenango should.
Farm: El Limar
Owner: Walfre Benjamin Lopez
Town: El Coyegual, San Antonio Huista
Varietal: Caturra, catuai, Mundo Novo, paches, typica
Processing: Washed, sundried on patio
Size of Finca: 1.75 Hectares
Coffee produced: 30 bags of green coffee x 69 kg (avg. Year)
Elevation: 1,600-1,850 mts
Rainfall: 2,300 ml
Temperature: 18 – 28ºC
Shade Trees: Gravilea and Chalun
Roast: Light Filter
Aromatics: Currants | Body: light to Medium | Acidity: Grapefruit/stonefruit|
On opening, when hot this is when El Limar is at it’s most citric. On cooling, to a more drinkable temperature, everything sweetens up. The grapefruit, that was previously at both ends of the cup eases off and there is a complex mixture of dried, baked, and stone fruits. On the final pass (up to an hour) the citrus is subtle and all in the background. This is one super sweet balanced coffee.
El Limar is named after the lime trees that have been on the land for many years. Walfre inherited El Limar from his parents and coffee is the main income of the farm. During the harvest season, they employ locals to help.
Going forward Walfre is planning to work on new processing methods to increase quality.
THOUGHTS FROM THE PRODUCER
“Coffee has allowed us to give meaningful work to people who harvest and process the cherries. As coffee growers, we depend upon this crop. One thing that brings us joy is that by employing people to harvest coffee, we are able to offer work opportunities locally so that people don’t have to emigrate to find work.”