La Joya, Guatemala
Tasting Notes: Marzipan, Milk Chocolate & Berries
Process: Washed
Region: Huehuetenango
Producer: Rudy Lopez Castillo, Floridalma Castillo
Farm: La Joya
Variety: Caturra, Bourbon & Catuai
Alt: 1900 masl
La Joya is a farm managed and ran by Rudy and Floridalma Castillo. Sitting in the hills of El Chalum in the San Antonio Huista part of Guatemala, Rudy’s farm is producing, in our humble opinion, some of the best coffees in the Huehuetenango region. This particular lot we have brought on is very vibrant, with notes of marzipan, chocolate, a bit of citrus and berry sweetness, this offering is palatable and versatile. Rudy grew up on a farm, producing many different crops before inheriting land in 1996 where we began with coffee. Ups and downs over the years made it difficult for him, yet Rudy did not give up, and with support from his family and community, was able to establish something truly special. Rudy takes pride in his product, and has spent many years preparing for the future and longevity of his crop and coffee cultivation but running soil analysis, and dialing in his pre and post harvest routines to not only promote an efficient work flow but also create a better future for his farm and coffee overall.
La Joya, Guatemala
Tasting Notes: Marzipan, Milk Chocolate & Berries
Process: Washed
Region: Huehuetenango
Producer: Rudy Lopez Castillo, Floridalma Castillo
Farm: La Joya
Variety: Caturra, Bourbon & Catuai
Alt: 1900 masl
La Joya is a farm managed and ran by Rudy and Floridalma Castillo. Sitting in the hills of El Chalum in the San Antonio Huista part of Guatemala, Rudy’s farm is producing, in our humble opinion, some of the best coffees in the Huehuetenango region. This particular lot we have brought on is very vibrant, with notes of marzipan, chocolate, a bit of citrus and berry sweetness, this offering is palatable and versatile. Rudy grew up on a farm, producing many different crops before inheriting land in 1996 where we began with coffee. Ups and downs over the years made it difficult for him, yet Rudy did not give up, and with support from his family and community, was able to establish something truly special. Rudy takes pride in his product, and has spent many years preparing for the future and longevity of his crop and coffee cultivation but running soil analysis, and dialing in his pre and post harvest routines to not only promote an efficient work flow but also create a better future for his farm and coffee overall.
