Guatemala El Pilar Xenacoj y Pichol
This variant is currently sold out
This coffee comes from Finca El Pilar, located in the mountain forests of Guatemala, just outside of Guatemala City. Coffee here is grown by Juan Carlos Chen in the peaks of the farm at an altitude of 1990 meters above sea level. This particular coffee is a blend of two separate lots from Juan Carlo’s farm, Xenacoj and Pichol.
Xenacoj is a high elevation parcel that possesses Bourbon, Arabigo, and Caturra varietals. Juan Chen specially selected, picked, and processed this parcel for us, and the result is an incredibly nuanced brew that couples toffee and candied nut with floral and dried fruit notes. Pichol, which is the highest parcel of El Pilar at 1940masl, contains the oldest root stock of Typica and Bourbon--60 years old and unique in that the trees have never been pruned. Old wooden ladders are needed to pick the cherries! Juan Chen specially selected and picked this parcel of Bourbon coffee for us as well, and processed it very carefully to our specifications. We encouraged Juan Chen to build raised drying beds to increase the quality and shelf life of his coffee, which allows us to have delicious fresh tasting Guatemalan coffee most of the year.
Juan Chen has a unique social system on his farm that empowers the local community: each parcel of coffee within El Pilar is tended by a family, and in exchange for taking care of the lot throughout the non-harvest season, Juan leases families land rent-free (double the size of the coffee parcel they tend) to plant and sell whatever they like. That translates into stability and continued forward momentum for the individuals and families, and that can mean a lot for current and future generations. It’s something worth supporting, and we are proud to be partnered in the name of good people and good coffee.
All orders are roasted on Monday through Thursday and are shipped on the same day if order is received by noon on the day the order is placed, otherwise it will ship on the following day. Orders received after Thursday will be pushed to the following roast day.