in the municipality of San Pedro Necta in the Huehuetenango region,
this relatively small estate coffee has many of the desired characteristics
of a classic Huehuetenango coffee
This coffee comes directly from the Palacios
family farm, eliminating some of the middle-men. Café Palmira
is hand picked and selected by the Palacios family and local Mayan
families. Mainly Caturra type beans, some Bourbon. Grown at 5,000
feet in volcanic soil.
Cupping Notes: Ripe citrus,
sweet sugar browning notes, butter, cocoa, and dark chocolate with
strong hints of vanilla (that makes it French Vanilla), full body.
Roasting Notes: Medium Roast.
Being SHB (Strictly Hard Bean), these beans hold up well to darker