Guatemala - El Panal

15.5 EUR

La Libertad, Huehuetenango, Guatemala | Natural | Seasonal The Story The Process The Cup Recipes El Panal (the honeycomb) is a name that was chosen deliberately. Like a hive, this lot is the result of many small, coordinated efforts coming together into something greater than any single part dozens of smallholder producers across the hills of La Libertad, Huehuetenango, each processing their own cherries on their own farms, working toward a shared standard. The name also reflects something more literal. The Qawale project, which brings these producers together, has made increasing biodiversity a cornerstone of its approach — and with more native trees, more ground cover, and healthier soils, the bees have come back too. Qawale was created in 2006 by Vides58, a coffee structure based in Huehuetenango with decades of experience in specialty coffee. The project was built to support small and medium producers — sharing technical knowledge, accompanying them in the field, and providing a framework for quality built around the Rainforest Alliance certification model. What started with a handful of producers has grown steadily as results spoke for themselves, and new members continue to join. The support goes beyond the farm. Producers in the program have access to medical assistance, educational support through the Montessori school financed by Vides58, and a broader network of cultural and recreational activities. It's a structure that treats producers as people with full lives — not just suppliers. Every producer in the program has completed Q-Process training, which means the quality and consistency of this lot reflects a shared expertise built over years, not a single farm's output. This lot is naturally processed, with each producer drying their own cherries on patios across the farms of the Qawale project. The approach here is deliberate in its restraint. Cherries are spread in thin layers to avoid over-fermentation, moved multiple times throughout the day to allow airflow, and covered during humid nights to protect consistency. The drying period runs to approximately 18 days. The goal is a clean natural — one where the process adds sweetness and texture without overwhelming the coffee's own character. At elevations between 1,600 and 1,800 meters, with the cool nights and volcanic soils that define Huehuetenango, the terroir has plenty to say. This process is designed to let it. Rich, dark, and elegant — a natural that leads with depth and finishes with fruit. The cup opens with chocolate praline: smooth, roasted, and gently sweet. Blackberry brings a lush, dark-fruit intensity that feels grounded rather than showy. Redcurrant lifts the finish with a bright, clean acidity that keeps everything in balance. The kind of natural that rewards patient brewing — complex without being restless, satisfying from the first sip to the last. Please note that our recipes are just guidelines of how we like to brew these coffees. Grinders, water, and equipment are some of the variables that could change the end result. Take these recipes as starting points, not absolute goals. Espresso We pull our espressos on a Linea Mini R, with water around 100 ppm and a Mahlkönig X54 grinder. We enjoy this coffee at 18g in, 42g out in about 28–30 seconds. Filter coffee We brew this coffee on a plastic V60, with CAFEC ABACA filters and Third Wave Water light roast water. Use 15g of coffee, water at 92°C, and a medium grind size. • 0:00 – Bloom with 50g of water for 45 seconds. • 0:45 – Pour 100g of water in a circular motion. • 1:25 – Pour final 100g of water. Total brew time should be around 2:15 to 2:30. Enjoy the coffee! Origin: Guatemala, Huehuetenango (La Libertad) Project: Qawale (Vides58) Producers: Smallholders of the Qawale project Process: Natural Altitude: 1,600–1,800 masl Varietal: Bourbon, Caturra & Catuai Harvest: December – March Tasting notes: Chocolate Praline – Blackberry – Redcurrant

Origin

Guatemala Huehuetenango

Process

natural