(photos courtesy of Royal)

We are excited to announce our newest coffee, Guatemala “Palhu.”

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.

Check back later for recipes and view our brewing instructions to learn more.

Orders will be roasted and shipped on Mondays and Thursdays.
Orders placed after 6:00 am will be roasted on the next scheduled roast day.