Typical of great Guatemalan coffee, this one is almost tea like in its delicate and light flavours.  The sweet and fruity notes come through really well.  Loving this as an espresso, but works super well in Aeropress as well.
Location:    La Libertad, Huehuetenango
Producer:    Vides Family
Varietal:    Bourbon, Caturra
Process:    Washed
Altitude:    2000
Cup Score:     85.5
Cup profile: Blood orange, tomato, bright, tea-like, stone-fruit caramel, kiwi, brown sugar
 
Hamacas is a coffee farm located in La Libertad, Huehuetenango, Guatemala, at an altitude of 2,000 meters above sea level. Managed by the Vides family, the farm’s GPS coordinates are 15°33'15.47"N and 91°55'22.88"W. The Vides family acquired this farm in 2017, continuing a legacy that began with Jorge Vides in 1958, when he started producing coffee using Caturra, Bourbon, and Catuaí varieties. Today, the farm is operated by the third generation of the family. Hamacas employs eight permanent workers and between 10 to 25 temporary workers per trimester. The farm covers 6 hectares, producing approximately 1,500 kilograms of green coffee per hectare. The main challenges in coffee production include climate change, fluctuating rainfall patterns, rising fertilizer costs, and a significant decrease in available labour. These challenges require careful planning and execution to ensure successful production. Future investment plans include separating the productive matrix by coffee variety to increase yield while maintaining high quality. The farm is also enhancing biodiversity by planting more trees to improve environmental efficiency. Social and environmental responsibility is a priority for Hamacas, which supports four community schools, provides scholarships for coffee specialization, and manages several tree-planting projects. Hamacas produces approximately 12,000 kilograms of green coffee annually, with the harvest occurring between January and April. The coffee varieties grown include San Ramón and Caturra. Coffee cultivation is carefully managed, with the picking season varying according to altitude. Pest control is a year-round effort, and the farm follows the ANACAFE program for pruning, which runs from March to October. Fertilization is conducted from May to November, with three applications based on soil test results. The mix of fertilizers used is 60% chemical and 40% natural ingredients, with an average organic material content of 5%.