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El Parche

Familia Juarez - Pacamara -Single Origin - GUATEMALA

Familia Juarez - Pacamara -Single Origin - GUATEMALA

Regular price $26.00 AUD
Regular price Sale price $26.00 AUD
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White nectarine, pineapple and orange blossom

Variety: Pacamara

Process: Washed - Filter Roasted

Suggested methods: Pour over, Plunger, Aeropress, Cold Brew, Espresso and Stovetop 

Familia Juarez – La Bugambillia

This lot is 100% Pacamara – a variety that thrives on this plot and often places in the Cup of Excellence competition.

The La Bugambillia plot is 40-hectares in size – 18 of which are dedicated to coffee, with the remainder reserved for native forest. It sits at an elevation of 1,450 – 1,850m above sea level and is named after the Bougainvillea plant which is very common in Guatemala and has vibrant pink and purple flowers. Pacas, Caturra, Pacamara, Bourbon Amarillo and Geisha are all grown on this estate.

The estate was first established in 1910 by Daniel Juárez, who planted it with Typica and Mundo Novo varieties, and was the first commercial coffee plantation in the region. Daniel’s son, Juan Alberto Juárez Reyes, took over the farm in the 1970s, and focused on growing the estate’s commercial operations and expanding its land, before handing the farm on to his own son, Guillermo, in 2010. Today, Guillermo looks after the estate’s agronomy, while his son Willy has recently joined operations and manages operations at the family’s wet and dry mills.

When Guillermo took over the estate, he was determined to focus on producing specialty coffee to achieve higher prices for their efforts. He had heard of the Cup of Excellence and decided to participate. In 2012 they came very close to qualifying (finishing 24thand just outside the final line up of 23 farms) and were thrilled to receive their first accolade in 2014. Since then, the farm has placed nearly every year, most recently in 2023 when two lots placed 13th and 14th.  These awards and this recognition is very motivating for Guillermo, who loves the challenge:

“We want to go further. We know we can deliver higher quality. After all, we know living and succeeding is just about that: always make an extra effort.” – Guillermo Juárez

La Bugambillia  has many different varieties growing – each generation has introduced new varieties to the farm including Typica, Mundo Novo, Pache, San Ramon, Caturra, Catuaí and most recently Villa Sarchi, Pacamara and Maragogype.  These varieties flourish in different microclimates and so each has been carefully planted where it is best suited across the estate. Coffee is grown under the shade of Garvilea and Cuje trees (both from the Inca family), as well as some native oak and cedar trees. The reason for this is twofold: it protects all coffee trees from direct sunlight and harsh winds, and it allows for the farm to contribute to the region’s efforts in protecting the local flora and fauna.

 

HOW THIS COFFEE WAS PROCESSED

 

This Pacamara micro-lot is from a plot of land called La Bugambilia, one of five parcels of land on El Guatalón estate. The farm is located in the up-and-coming coffee region of Santa Rosa, Guatemala.

Harvest begins in December and concludes in March. In addition to 10 full-time workers, around 40 seasonal workers are employed to selectively handpick the coffee. This activity is supervised by Guillermo and Willy on a daily basis, who either travel from home or spend the night at the farm.

All coffee from El Guatalón is processed at the family’s wet mill in Samororo (which is located close to the La Loma plot). Here, coffee is pulped and then fermented from anywhere between 24 to 40 hours. The beans are subsequently washed to remove any remaining pulp and carefully dried on patios and where they are turned regularly to ensure they dry slowly and evenly. Once dry, the coffee is rested in parchment until it is ready for export.  Throughout the process, all organic by-products are recycled and reused, and the water is treated in sedimentation tanks.

 

ORIGIN: Guatemala

REGION: Santa Rosa de Lima

VARIETY: Pacamara

PROCESS: Washed

ALTITUDE: 1,450 - 1,850m above sea level

SUGGESTED METHODS:

Pour over, Aeropress, Cold Brew, Plunger, stovetop and espresso

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