Palmira

PALMIRA Palmira! In a farm located in Guatemala called "Los suspiros," which means "The sighs" in Spanish; for its gentle breeze and good air, and for its breathtaking view that leaves passersby breathless and amazed. Juan Palacios established it in the early thirties. He planted coffee trees alongside corn, tobacco, and many others. At that time, he faced difficulty in transporting his harvest by hand, as he carried the coffee harvest on mules' backs and traveled long miles to bring it to the city and display it there. This crop was processed using the yellow honey method, where the coffee fruit is hand-picked, then sorted and rinsed in water vessels, after which the cherry is peeled so that the green beans remain surrounded by the honey layer. Then, they are sorted on drying beds under the sun for 5 to 7 days, and when the moisture level reaches the desired level, the beds are shaded from the sun for two days. The result of this processing is a balanced texture and a wonderful blend of hints of sweetness and acidity. Altitude: 1500 - 1900 meters above sea level. Variety: Catura, Catuai. Processing: Yellow honey. Hints: Watermelon, peach, cocoa.