Silky texture helps convey flavors of caramel and almond milk, opaque chocolate roast flavors and a roasted pumpkin seed note.
Ivan Ovalle is owner and operator of the 95 hectare farm, Finca Palo Blanco. Tucked away in the Huehuetenango highland area of La Democracia, Ovalle’s farm is situated on a sloping canyon, and altitude starts at 1400 meters above sea leve and tops out at just over 2000 meters. The farm is planted in a variety of cultivars, including Bourbon, Caturra, Villa Sarchi and Sarchimor.
Warm air from the lower part of the canyon blows upward toward the farm and helps with even drying during post harvest processing. This is a fully washed coffee, meaning the cherry and much of the fruit are removed using a depulping machine, then the beans are fermented overnight in water to wash away the remaining fruit, leaving behind a parchment-covered green coffee seed that will dry on a patio for upwards of 10 days.
This coffee from Familia Ovalle shows balanced flavors and restrained top notes in the middle roasts. The dry fragrance offers bittersweet balance, with notes of almond and pecan. Pouring hot water brings up a restrained caramel smell and sweet baked goods. One of the underlying flavors in the cup reminds me of sweetened almond milk, silky texture really driving this point home, and the sweetness is offset by a hint of roasted pumpkin seed.
- Origin: Guatemala
- Region: Huehuetenango
- Estate: Finca Palo Blanco
- Producer: Ivan Ovalle
- Altitude: 1400-2000m
- Cultivars: Bourbon, Caturra, Catuai
- Grade: SHB
- Processing: Wet Process (Washed)
- Drying: Patio sun-dried
- Certificate: USDA organic
- Sourcing: Sweet Maria’s