EL
PANAL
REGIONAL
〰️
SMALL PRODUCERS
〰️
REGIONAL 〰️ SMALL PRODUCERS 〰️
Producer Small producers
Farm name Small farms of Qawale project
Region La Libertad, Huehuetenango
Altitude 1 600 – 1 800 masl
Processing Natural
Species Arabica
Variety(ies) Bourbon, Caturra & Catuai
Harvest December - March
QAWALE project
Created in 2006, The Qawale project has been built to assist and empower small and medium producers.
The project has been created by Vides58, a coffee structure in Huehuetenango with decades of experience in specialty coffee. They share knowledge with the producers and provide technical support on the field about practices and processing. Because the base of the program is built around the Rainforest Alliance certification, the activities are guided by the RFA model and focus on increasing native tree cover, and soil cover. This lot is called El Panal, which means honeycomb, because the project requires the elegant organisation of a bee hive! The increase of biodiversity in the farms also allows more bees around.
The producers of the project also receive social benefits such as medical assistance and access to educational support provided by the Montesori school financed by Vides 58. They also have access to recreational and cultural activities.
The program covers the regions around La Libertad in Huehuetenango. It started with a handful of producers but due to its success, new members join every day.
Most of the producers process their coffees themselves on their farms. This requires a rigorous follow-up of the processing techniques during the harvest in order to obtain an homogeneous quality. The producers all received Q-process trainings and have followed similar practices to develop this lot.
THE PROCESS
All the coffees are processed on the several fams of the program.
For this lots, it is recommended to let the cherries dry for 18 days on patio. The layer of cherry is kept as thin as possible to avoid over fermentation. In addition, the cherries are moved several times per day, to allow air to circulate and covered during humid nights.
This process gives a clean natural coffee, allowing the typicality of the terroir to come through the tasting notes more than the taste of the process.
Qawal is the contraction of quality and awal. Awal is a mayan word that means ‘to sow’.
CUP PROFILE
Aromas: red fruits, cacao
Flavours: strawberry, pineapple, fig, hazelnuts
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