Guatemala Xinabajul Lisandro Hidalgo

This lot is from Lisandro Hidalgo, a small scale coffee producer in Paraíso village of La Libertad, Huehuetenango. His farm, La Palma, sits between 1700 and 1950 meters above sea level, and is planted with mostly Bourbon, Pache, and Caturra varieties. La Palma was founded almost 100 years ago by Lisandro's great grandfather, with coffee really becoming the consolidated focus in the last few decades. They've expanded over time, and currently have about 160 cuerdas of land planted in coffee. You can see this history when walking the farm, with many new plantings grafted onto 50+ year old Bourbon stumps! He wet ferments his coffee for 24 to 36 hours after pulping, and typically dries in the sun for around 6 days. This coffee comes to us through a joint-effort of two local micro-mill owners who are perform farmer outreach on our behalf finding and delivering many, many samples to us of coffees from family members and neighbors alike all over the Huehuetenango region. Each year we make several visits to the area in order to visit as many of these farmers as possible and cup hundreds of samples with the hopes of expanding our "Proyecto Xinabajul" project that we've had going in the region for more than a decade.