This site has limited support for your browser. We recommend switching to Edge, Chrome, Safari, or Firefox.
Congratulations! Your order qualifies for free shipping Free Shipping on orders above $20.

Use coupon code WELCOME10 for 10% off your first order.

Cart 0

Congratulations! Your order qualifies for free shipping You are $100 away from free shipping.
No more products available for purchase

Products
Pair with
Is this a gift?
Subtotal Free
Shipping, taxes, and discount codes are calculated at checkout

Guatemela - Francisco Salucio

Cup Notes: Juicy, Green Apple, Jasmine, Clementine

Process: Washed

Varieties: Caturra, Pache

This year’s specialty lot Guatemala comes from Huehuetenango and marks our third straight year of buying a micro-lot from the region. Francisco is a first generation coffee producer and Francisco is part of the cooperative El Sendero which provides coffee producers support and information around Concepcion Huista in Huehuetenango region. The cooperative was formed in 2016 and it has grown rapidly. The farm name, Tzun Witz, is a word in the Popti Mayan language referring to the summit of a mountain. The farm is located on the outskirts of one of the largest mountain ranges in Huehue.

$22.00
Size12oz
RoastEspresso
GrindDrip

Free shipping on orders over $50

Subscribe & Save 20% on first order.

[{"variant_id":"44090286899244" , "metafield_value":""},{"variant_id":"44090286932012" , "metafield_value":""},{"variant_id":"44090286964780" , "metafield_value":""},{"variant_id":"44090286997548" , "metafield_value":""},{"variant_id":"44090287030316" , "metafield_value":""},{"variant_id":"44090287063084" , "metafield_value":""},{"variant_id":"44090287095852" , "metafield_value":""},{"variant_id":"44090287128620" , "metafield_value":""}]

Guatemela - Francisco Salucio

$22.00

Type

Single Farm

Country

Guatemala

Region

Huehuetenango

Producer

Francisco Salucio

Varieties

Caturra, Pache

Process

Washed

Altitude

1650 - 1700 masl

Cup Notes

Juicy, Green Apple, Jasmine, Clementine

More About Guatemela - Francisco Salucio

Relationship: It is single farm Guatemala season at Boxx. As it is tradition for us, we are working with Primavera Green Coffee when it comes to Guatemala. After both roastery and bar favorites like Francisco Salucio or La Esperanza, this year we are welcoming Francisco Salucio’s coffee from his farm Tzun Witz. 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 both their Huehuetenango blend Primavera family and at least one single farm coffee. The connections they have and the quality they provide from the region is unmatched and as 2023 SCA Sustainability Award Winner we are proud to work with them.

Country: 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 "Compaña de Jesús", located in what is now known as La Antigua Guatemala. Artificial dye was invented in England, and Guatemala suffered a severe blow to its economy, which was based on the exports of indigo and cochineal. Coffee jumped as the crop that could help stabilize the economy again. Anacafé (Asociación Nacional del Café) was established in 1960 as a national coffee association, representing all coffee producers in Guatemala. %44 of Guatemala’s coffee is produced by smallholders, in 8 different regions.

Region: Of the three non-volcanic regions, Huehuetenango is the highest and driest coffee producing region. 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 6,500 feet (2,000 meters). These high altitudes and relatively predictable climate make for exceptional specialty coffee. The extreme remoteness of Huehuetenango virtually requires all producers to process their own coffee. Fortunately, the region has an almost infinite number of rivers and streams, so a mill can be placed almost anywhere.

Source: Mercanta

Farm: Francisco is a first generation coffee producer who lives with his wife and young kids. For many years he dreamed of being a coffee farmer, but due to economic hardship he had to leave Huehuetenango to find work as a migrant laborer in Mexico. He saved up enough money to finally buy a small parcel of land back in 2010. He bought the land in two parts and he now produces high quality coffee.

The farm name, Tzun Witz, is a word in the Popti Mayan language referring to the summit of a mountain. The farm is located on the outskirts of one of the largest mountain ranges in Huehue.

Variety: Being a processing station blend, this coffee consists of the Caturra, Typica, Pache and Bourbon varieties. 

  • Caturra: Discovered in Brazil back in 1915-1918, word Caturra comes from Guarani language, meaning small. Caturra is from Bourbon-Typica lineage, and it was introduced to Guatemala in the 1940s, having never been officially released in Brazil. From Guatemala, it was introduced to Costa Rica, Honduras, and Panama. In Colombia, it became the dominant variety as it was thought to have comprised half of the country's production. Variety’s susceptibility to coffee leaf rust sparked the need for research and paved the way to Castillo variety. Caturra variety has small trees and with average bean size it produces good quality cups at high altitudes.
  • Pache: A natural mutation from Typica, Pache’s mutation resulted in smaller trees compared to Typica. This in turn results in trees being planted more densely and with more trees yield increases. It was first discovered in Guatemala in 1949. Although it is susceptible to diseases, it has good cup value and is optimal for being grown at higher altitudes.

Process: Francisco oversees two pickings each year, and his wife is in charge of the coffee processing. After each picking the coffee is moved to the wet mill on horseback. After being depulped, the coffee is placed dry into a tub to ferment for 24 hours. After a thorough washing, the coffee is placed into a container of clean water for a second soaking of 8 hours. Finally, the coffee is placed on the patio for about 9 days, and the family turns the coffee 5 times daily to ensure even drying.