A detailed introduction of the flavor characteristics of coffee beans in Vivette Nanguo Tianyi Manor in Guatemala

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Basic information

Farm: Finca Providencia (Huehuetenango) (Manor of God)

Varieties: Caturra, bourbon, Mundo Nuevo, Catuai

Treatment: drying on African scaffolding after washing treatment

Altitude: 1550-1900 m

Owner: Max Ariel Palacios Villatoro

Town: San Pedro Necta (San Pedro Necta)

Region: Huehuetenango (Vivette Nanguo)

Overall: hazelnuts, apples, raisins and chocolate

Finca La Providencia,Huehuetenango-Guatemala

The Finca La Providencia Hotel is located in the high mountains around the town of San Pedro Necta in Huehuetenango, Guatemala, and the farm has been in the Palacios family since 1954. Since then, the farm has been passed on for three generations, from Maximiliano Palacios to his son Javier Palacios Funes Palacios Funes (who died in 2006). At the age of 91) the current owner, Max Ariel, Palacios Veratoro.

Max will almost certainly hand over the farm to his children, who will be the fourth generation to farm on this beautiful land. Now, however, Max stays on the farm, overseeing all aspects of farm management, including administration and agriculture. He is an experienced and dedicated coffee producer with more than 40 years of experience, a love of land and a comprehensive understanding of the region.

Finca La Providencia's geographical location and altitude give it an advantage in producing high-quality coffee. The farm is rich in water resources, there are several springs in the area, and the dry and wet season is obvious, which is beneficial to flowering and processing. However, Vivetta Nanguo's agriculture is not without challenges. The terrain of the farm is fragmented and very irregular, which makes harvesting and cultivation activities more laborious. In order to avoid "washing" and erosion, the fertilization of clay fertile soil must pay strict attention to details. As a result, nearly 30% of farms are preserved under native forests, which helps prevent soil from scouring steep slopes and protect the local ecological environment.

The harvest begins in late December and ends in early April. Coffee is selectively picked by hand, with pickers choosing only the most ripe cherries and then using several Penagos shellers on the farm for ecological pulping. The pulper reduces the impact of wet treatment on the environment by reducing water consumption and waste. After pulping, remove the mucus and send the coffee to the wide terrace of the dry farm, or (if the weather is wet) in a dry place, a slow and uniform temperature in the dry place.