Relationship
We have worked with Primavera Green Coffee since our Istanbul days, and when we opened our US roastery the first coffee we purchased was from them as well. Every year we showcase their Huehuetenango offerings, and this season El Chalun is our single farm Guatemala. The connections Primavera has built across the region, and the quality they consistently bring to the table, remain unmatched. As 2023 SCA Sustainability Award winners, we are proud to continue working with them. This is our first time working with Edilma Chavez and Finca El Chalun.
Country - Guatemala
It is estimated that the arrival of coffee to America took place in the 18th century, making its way to Guatemala by the mid-1700s to be used as an ornamental plant in the Jesuit convent Compañía de Jesús, located in what is now known as La Antigua Guatemala. When artificial dye was invented in England, Guatemala suffered a severe blow to its economy, which had been based on the export of indigo and cochineal. Coffee stepped in as the crop that could help stabilize the economy again. Anacafé, the Asociación Nacional del Café, was established in 1960 as a national coffee association representing all coffee producers in Guatemala. Forty-four percent of Guatemala's coffee is produced by smallholders across eight different growing regions.
(Source: Mercanta)
Region – Huehuetenango
Of the three non-volcanic regions, Huehuetenango is the highest and driest coffee producing region in Guatemala. Thanks to the dry, hot winds that blow into the mountains from Mexico's Tehuantepec plain, the region is protected from frost, allowing Highland Huehue to be cultivated up to 2,000 meters above sea level. These high altitudes and a relatively predictable climate make for exceptional specialty coffee. The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee, and with an almost infinite number of rivers and streams across the terrain, a mill can be placed almost anywhere.
(Source: Mercanta)
Farm – Finca El Chalun
Edilma Chavez is a second generation coffee farmer who inherited El Chalun from her parents 20 years ago. The farm takes its name from the nearby location called Chalun, which is also the name of a shade tree widely used by farmers across this part of Huehuetenango. Edilma and her husband built the farm together, and when he moved away from Guatemala to contribute financially to the family from elsewhere, she took on full leadership of the operation. She now runs El Chalun with a hired team of pickers and processors, leading the work with the careful attention to detail that shows clearly in the cup. The farm covers 2 hectares in El Coyegual, San Antonio Huista, at 1,650 to 1,850 meters above sea level, and produces around 2,139 kilograms annually under Chalun and Gravilea shade trees.
(Source: Primavera Green Coffee producer notes)
Farm - Finca El Chalun
Edilma Chavez is a second generation coffee farmer who inherited El Chalun from her parents 20 years ago. The farm takes its name from the nearby location called Chalun, which is also the name of a shade tree widely used by farmers across this part of Huehuetenango. Edilma and her husband built the farm together, and when he moved away from Guatemala to contribute financially to the family from elsewhere, she took on full leadership of the operation. She now runs El Chalun with a hired team of pickers and processors, leading the work with the careful attention to detail that shows clearly in the cup. The farm covers 2 hectares in El Coyegual, San Antonio Huista, at 1,650 to 1,850 meters above sea level, and produces around 2,139 kilograms annually under Chalun and Gravilea shade trees.
(Source: Primavera Green Coffee producer notes)
Variety
This lot features Caturra, Bourbon, and Catuai, varieties well suited to Huehuetenango's microclimates.
Caturra is from the Bourbon-Typica lineage, first discovered in Brazil between 1915 and 1918. The word Caturra comes from the Guarani language and means small. It was introduced to Guatemala in the 1940s, and its smaller tree size allows for denser planting while producing good cup quality at altitude.
Bourbon is a classic heirloom variety with a storied history across Latin America. Known for its fuller body and complex sweetness, it adds depth and richness to the cup, typically contributing vibrant fruit flavors, balanced acidity, and a smooth finish.
Catuai is a hybrid of Mundo Novo and Caturra, appreciated for its adaptability and resilience. It combines the sweetness and body of its parents, contributing a rounded mouthfeel and soft acidity that smooths out brighter elements in the cup.
(Source: World Coffee Research, Royal Coffee)
Process - Washed
El Chalun is processed using the traditional fully washed method common across Huehuetenango's single farm producers. After selective picking, the coffee is depulped and fermented before being washed and moved to drying beds or patios, where slow sun drying under Huehuetenango's dry mountain climate brings out the clarity and sweetness the region is known for. The result is the clean, creamy cup with lemon brightness and pistachio character we found on the table.
(Source: Primavera Green Coffee)
