Episode 562: Guatemala El Libano Washed
This farm was originally called 'La Pampa'. It was purchased by Mr Prudencio Perez Rosales in 1915. When he unfortunately passed away, his daughters inherited the farm and divided it equally into three properties called La Pampa, San Juan, and El Libano. Herbert purchased El Libano in 1992.
In the early days of El Libano (or La Pampa, I guess I should say) coffee was commercialised in cherry form with other farms and/or buyers who took it to local wet mills for the post-harvest process. When coffee production at the farm increased between 1958 and 1960, a wet mill was built on a lower part of the farm and drying fields were built in the higher parts.
At that time, coffee was taken by workers on mules from the pulping area to the drying fields. This was down a narrow road, which (as I'm sure you can imagine) made work rather difficult. This was extended in 1970, and thanks to increasing coffee sales they were able to buy a vehicle to let the mules get some rest.
There have been many changes to the farm since then. They improved the quality of what they could produce via modernisation of the wet mill and the pulping area, and by improving the drying process. In the drying area they have increased the drying patios and added a guardiola dryer, which has the capacity of processing 40 quintales (4 kilos) of coffee.
Besides producing delicious coffee, El Libano also plays a really important role for the local people. The farm's workers have been provided with equipped houses to live in on the farm with their families, and they've also built not just one but two modern swimming pools for workers and their families!
It's located in the traditional Guatemalan coffee region of Chimaltenango. It's 21 hectares in size, with 17.5 of them set aside for coffee production. Its owner is Herbert Estuardo Perez Liquidano, who is a third generation coffee producer on this farm.
The farm sits at 1,350 metres above sea level, and it grows a mixture of Typica, Bourbon, Caturra, Pache, Pache Colis and Geisha coffee. This lot is a mixture of Caturra, Typica, and Bourbon.
If you've got a sweet tooth, this one's for you - it's full on Orange Fruit Pastille. There's a hint of milk chocolate too, with an aftertaste which reminds me of cocoa nibs.
Clean Cup: (1-8): 6
Sweetness: (1-8): 7
Acidity: (1-8): 6.5
Mouthfeel: (1-8): 6
Flavour: (1-8): 6.5
Aftertaste: (1-8): 6.5
Balance: (1-8): 6.5
Overall: (1-8): 6
Total (max 100): 87
Medium - Medium Dark - Through first and let it develop a little, but this one can shine anywhere from the end of the gap into the first pops of second, depending on your preference.
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