Farm: Los Limares
Owner: Maria Ordoñez
Town: Aldea El Pajal, San Antonio Huista
Varietal: Caturra and Bourbon
Processing: Washed, sundried on patio
Size of Farm: 5.2 Hectares
Coffee produced: 45,000 (avg. Year)
Elevation: 1,500-1,650 masl
Rainfall: 2,000 ml
Temperature: 20 – 28℃
Water Supply: Natural Spring Water
Soil: Limestone and clay
Shade Trees: Chalun, Gravilea, Oranges and Limes.
Maria Ordoñez is a second-generation coffee producer in the town of Aldea El Pajal in Huehuetenango region. During the harvest she makes sure that only the ripest cherries are being picked. This year it meant a total of three picking passes on the farm. After picking, the cherries are de-pulped and fermented for 24 hours. Maria processes her coffee with a double-soaking method where, after the first fermentation, the coffee is washed and soaked for another eighteen hours. The coffee is then dried in the sun on the patio for five days. Finally, Maria makes sure to clean her parchment by hand.
The parcels of Naranjales and Limares were both named by the shade trees, oranges and limes, which are planted on the farm. “When I was a child and the plot was still owned by my father, we used to cut oranges and limes to sell them at school to cover some expenses. When my father left he recommended me to conserve these trees because they were very important to our family when playing such a vital role in our survival”, Maria explains.
Despite the fact that Maria grew up in the countryside she never thought of becoming a coffee producer, but when she inherited the farm it already had some coffee planted on it. Nowadays she works on the land together with her children and teaches them every day about the practises of coffee growing.
Tasting Notes: Orange peel and fudge.