El Panal, Espresso - Guatemala

Created in 2006, the Qawale project, established around La Libertad in Huehuetenango,  was designed for small and medium-sized producers. It has agronomists and coffee professionals on the ground to provide technical knowledge on agricultural practices and on fermentation and post-harvest treatment pathways. Their activities are based on the principles of Rainforest Alliance Certification, therefore focusing on increasing native forest cover as well as ways to maintain soil protection cover.

This lost if named El Panal, meaning honeycomb, because the project requires the meticulous organization of a hive. In addition, increasing biodiversity on farms helps preserve local bees.

Most members process their coffee on their own farms. Cherries should dry on the patio for 18 days with the layer of cherry exposed to the sun remaining as thin as possible to avoid over-fermentation. Cherries are aerated several times a day to allow air to circulate well around the fruit, and drying areas are covered during humid nights. This process results in a very clean and transparent natural coffee.

• Region: Huehuetenango
• Country: Guatemala
• Elevation: 1,600 - 1,800 masl
• Variety: Caturra, Catuai, Bourbon
• Process: Natural