Finca El Chalum

Francisco Lorenzo Pablo owns and operated Finca El Chalum in the Huehuetenango region of Guatemala. 

This nearly 10 hectare farm is planted with only Caturra and Bourbon

Francisco picks ripe cherries, uses a wet fermentation technique for 18-24 hours for washed coffees, and patio dries all of his coffee.

Process Method: the Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part the primary difference in style is in the length of time that the coffee is allowe to ferment. Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.