La Palma gets its name from the single palm tree that grows on farmer Yonny Martinez’s farm, a very unusual and rare phenomena for this region of Guatemala.
Yonny is a first generation farmer who migrated at the young age of 14 to find work, saving to buy land for 17 years before starting his own coffee farm which now supports him, his wife and their 4 children.
All of the farm’s coffees are processed in Yonny’s own wet mill. The coffee is depulped soon after picking and is dry fermented in a cement tank for 18-24 hours. After being washed the coffee is then moved to a cement patio where it spends roughly 6 hours in the sun for 5 days.
Guatemalan caturra and catuai coffees are known for their unique flavour profiles due to the country's volcanic soil, diverse microclimates, and altitude.
Guatemalan coffee, in general, is known for its rich, medium to full body and a wide range of flavor notes, including citrus, chocolate, floral, and wine-like complexity. Caturra and Catuai varieties contribute to La Palma’s stone-fruity and chocolatey flavor profile.
