Guatemala Pablo Pablo

Filberto Pablo Pablo's coffee has no aces up its sleeve: no cutting-edge processing techniques, no exotic varieties, just a careful attention to all the steps in cultivation that make it taste so good. His wet-processed coffee from the Caturra & Bourbon varieties is perfectly balanced, with sweetness & acidity from cherry and orange balanced by deep toffee and nougat.

The coffee cherries - picked by hand - are pulped the same day and fermented for 24 hours, washed and soaked once more. The coffee is then dried on drying beds and carefully sorted lot by lot.

Filberto Pablo Pablo is a first generation coffee producer. His farm is located in the town of San Antonio Huista, in the Huehuetenango region. Filberto's coffee cherries are picked in a total of two rounds per harvest, to ensure that only the ripe cherries are picked. The cherries are pulped the same day they are picked and fermented in basins for about 24 hours. The coffee is then washed and moved to drying areas to dry in a 5 cm thick layer for five days.

When we bought the land, there were some old and abandoned trees and we had to plant brand new trees and work hard to bring life to the soil,“ says Filberto. ”Currently, we have been working with coffee for more than 10 years. Not a day goes by that we don't visit the farm to make sure all the plants are healthy and strong. It is our only profession and our family is completely dependent on it”, says Filberto.