Our interest in ‘El Pilar’ started on the cupping table 6 years ago when we were just starting our pursuit of direct purchasing in Guatemala.
Juan Chen significantly impressed us with his particular social system that empowers his local community: each parcel of coffee within El Pilar is tended by a family, and in exchange for taking care of their parcel throughout the non-harvest season, Juan leases land to these families for free (double the size of the coffee parcel they tend) to plant and sell whatever they like.
Xenacoj is a high elevation parcel (like “Pichol” which we look forward to releasing later on) and possesses new and old bourbon, arabigo, and caturra. Juan Chen specially selected and picked this parcel for us, and processed it carefully. It couples toffee and candied nut with the twangy lactic interest and floral/dried fruit stuff that is classic Pilar.
The coffee is fully washed (traditionally fermented) and mechanically dried.
Whole beans only.
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