malted milk balls, hazelnut, lavender
town: aldea com, jacaltenango
producer: baltazar cardona
varietals: caturra, catuai
process: washed, sundried on patio
elevation: 1500-1600 masl
"Baltazar is a first generation coffee grower in Aldea Com. His farm, Yulminosh,
is named for the Popti Mayan word meaning “place inside the forest” due to its
location. He began years ago as a migrant worker in various places, and over the
years was able to save up enough money to buy this parcel of land twelve years
ago. It was used at first to produce corn and beans for the family, but in time he
began sowing coffee plants on the land.
This coffee is harvested and within about 6 hours, it is depulped at the home wet mill. The fermentation is done in clean bins, and depends on the ambient
temperature, which is generally quite cool. Baltazar dry ferments the coffee for 32
hours if the temperature is warm and can extend this to about 36 hours on cooler
days. Once fermentation is complete, he washes the coffee thoroughly and sets
it in a bin of fresh, clean water for a second soaking, which lasts about 6 hours.
After the second soak, the parchment coffee is moved to the patio to dry. It dries
for about 5 hours per day for about 7 days, and the family turns the coffee every
hour to ensure thorough and even drying. Once the drying is complete, the coffee
is stored in clean sacks until the time comes to deliver it to our warehouse in San
Antonio Huista, Huehuetenango."