Belancan Yeast Honey, from Kintamani, Bali
The Belancan Yeast Honey lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo
El Panal – Finca Las Camelias is a single farm situated in La Libertad, Huehuetenango, Guatemala. The farm is run by the Vides Family and counts 15 ha. Finca Las Camelias is situated at around 1,790 m.a.s.l.
The Natural Anaerobic El Panal lot consists mainly of Caturra, Catuai and Bourbon varieties and uses an Anaerobic fermentation. After the coffee has been harvested and moved to the mill where the coffee is processed, the ripe cherries are fermented for 36 hours in tanks without water. Afterwards, it is distributed on African beds and let it dry for 20 days at a density of 16kg/m2. Across this time, the coffee is moved to 5 times in one day, depending on the weather, and covered at night to protect it.
The Las Camerlias Washed Blend is the multi-variety washed SGH coffee of the farm. The coffees are picked manually. The coffee is leaved for 36 hours for pre
fermentation in the picked bags, then the coffee will be put in the receiving of the mill, we will separate the
floaters, the coffee will pass to the depulped machine, to the criva and finally to the fermentation tank there
will be between 15-24 hour depending on the climate.
Then the coffee will pass to the correteo and moved to the patio for the dry process. The coffee will be 14 days drying, the first 8 days the coffee will be moved 4 times; every 2 hours, then the coffee will be moved 2 times per day.
The farming tradition in Huehuetenango
Juan José Ariano is the owner of farms in Huehuetenango like Las Camelias and Los Pinos. He has been exporting his coffee for more than 20 years now and his family had been producing coffees for generations since his grandfather, Jorge Vides, founded Finca La Bolsa in 1958. His mother Maria Elena Vides is in charge of checking Quality at the laboratory and involved in women coffee projects. Both of Juan’s sons are studying business and are involved in the family business and quality control and will one day take over the farms.
Juan provides guidance and necessary tools to his collaborators for cherry picking. The cherries are evaluated at the on-site dry mill, selecting the best ones for further processing. Wet processing follows, with diligent labor at the patio to carefully dry and separate the batches called partidas. Once ready, samples are sent to a quality control facility in Guatemala City, where cupping evaluations are conducted. Coffees are grouped based on profiles and physical characteristics, ensuring traceability and maintaining consistent quality.
The Vides family is constantly renovating or developing new farms, each focusing on a specific process and specific varieties. The personnel working on the farms are trained to understand the needs of the different varieties and the various tasks that must be performed.
Transparency Report?
Transparency lies at the heart of The Coffee Quest.
Our transparency report for every coffee is available on request. Get in touch with us for an in-depth look at our ethical and sustainable sourcing practices!
Ask for Samples Today!
While you are here, check out other coffees!
Belancan N2 Anaerobic Natural, from Kintamani, Bali
The Belancan N2 Anaerobic Natural lot comes from Belancan Village, Kintamani, Bali, Indonesia, and is produced by Kanggo, a coffee farmer with 5 hectares of land at elevations of 1,200 to 1,400 meters above sea level
Manikliyu Honey, from Kintamani, Bali
The Manikliyu Honey lot comes from Manikliyu Village, Kintamani, Bali, Indonesia, and is produced by Mudar, a coffee grower whose family has cultivated coffee for generations.
Eka’s Wet-Hull, from Kintamani, Bali
The Eka’s Wet-Hull lot comes from Dausa Village, Kintamani, Bali, Indonesia, and is produced by Eka, a second-generation coffee grower who inherited his farm from his father.