Ramon Pablo Chalez is a first-generation coffee producer in Jacaltenango, in Huehuetenango region. He grows coffee on his farm called \u201cLos Pablos\u201d, which is named after his family. All the work done at the farm is done only by the family members and it\u2019s their only source of income.<\/p>\n
\u201cI started growing coffee 20 years ago and before that, I grew some basic grains like corn and beans. At the beginning of my coffee production, I only had very little coffee but through microcredits, I was able to plant more coffee trees to support my family\u201d, tells Ramon.<\/p>\n
Process<\/strong><\/p>\n Ramon himself is in charge of post-harvest processing for his coffees, and his attention to detail and hard work is key to making this coffee as unique and beautiful as it is. After picking, the coffee is moved to the artisanal wet mill and depulped, on average about 5 hours after it is picked. Because the wet mill is at a high altitude with a relatively cool climate, Ramon uses a long, slow dry fermentation of about 32 hours. After the fermentation is complete, he then washes the coffee carefully and places it in a tank with fresh, clean water for an additional 6-hour soak. After the second soaking, called \u201creposo\u201d, the coffee is moved to the patio where it stays in the sun for 6 hours a day for about 6 days. The coffee is turned frequently in order to ensure proper drying. After drying is complete, Ramon stores the coffee in clean, dry conditions until it is ready to be delivered to a warehouse in San Antonio Huista.<\/p>\n","protected":false},"excerpt":{"rendered":" Ramon Pablo Chalez is a first-generation coffee producer in Jacaltenango, in Huehuetenango region. He grows coffee on his farm called […]<\/p>\n","protected":false},"featured_media":69348,"template":"","meta":[],"product_cat":[138,269],"product_tag":[902,1209,280],"acf":[],"yoast_head":"\n