Guatemala - Hamacas Single Origin Coffee Beans | Washed Process

Hamacas is a coffee farm located in La Libertad, Huehuetenango, Guatemala, at an altitude of 2,000 meters above sea level. Managed by the Vides family, the farm’s GPS coordinates are 15°33'15.47"N and 91°55'22.88"W. The Vides family acquired this farm in 2017, continuing a legacy that began with Jorge Vides in 1958, when he started producing coffee using Caturra, Bourbon, and Catuaí varieties. Today, the farm is operated by the third generation of the family.

 

Hamacas employs eight permanent workers and between 10 to 25 temporary workers per trimester. The farm covers 6 hectares, producing approximately 1,500 kilograms of green coffee per hectare. The main challenges in coffee production include climate change, fluctuating rainfall patterns, rising fertilizer costs, and a significant decrease in available labour. These challenges require careful planning and execution to ensure successful production. Future investment plans include separating the productive matrix by coffee variety to increase yield while maintaining high quality. The farm is also enhancing biodiversity by planting more trees to improve environmental efficiency.

 

Social and environmental responsibility is a priority for Hamacas, which supports four community schools, provides scholarships for coffee specialization, and manages several tree-planting projects.

Hamacas produces approximately 12,000 kilograms of green coffee annually, with the harvest occurring between January and April. The coffee varieties grown include San Ramón and Caturra. Coffee cultivation is carefully managed, with the picking season varying according to altitude. Pest control is a year-round effort, and the farm follows the ANACAFE program for pruning, which runs from March to October. Fertilization is conducted from May to November, with three applications based on soil test results. The mix of fertilizers used is 60% chemical and 40% natural ingredients, with an average organic material content of 5%. Weed control is managed from March to November to facilitate other farming activities. New coffee plants are typically introduced between April and June, timed with the first rains of the season.

 

Coffee processing at Hamacas is methodical and quality-focused. The coffee is manually picked based on maturity and Brix levels. After a 24-hour pre-fermentation period in the picking bags, the coffee is weighed, sorted, de-pulped, and fermented for 15 to 24 hours, depending on the climate. The drying process lasts 15 to 18 days, with regular movement of the coffee to ensure even drying. Once processed, the coffee is stored in nylon bags at the farm’s warehouse. Samples are collected and tested in a quality lab before the coffee is moved to the dry mill approximately two weeks later, where it is meticulously tracked for traceability.

 

Water management at Hamacas focuses on sustainability and efficiency. The farm uses 250 liters of water per hectare for chemical applications, totaling 2,000 liters. For coffee processing, the farm uses 0.45 liters per kilogram of parchment coffee, amounting to 5,400 liters. Water is reused after treatment through filters and natural barriers, in compliance with national water treatment standards.

Where: La Libertad, Huehuetenango

 

Variety: Bourbon, Caturra

 

Altitude: 2000 MASL

 

Preparation: Washed

 

SCA Cup Score: 85.5

 

Roast: Light

 

Drink it: We prefer this as a filter coffee, but our roast is suitable for use in all coffee makers. Try pairing this coffee with savoury dishes!

 

Tasting Notes: Blood orange, stone-fruit caramel and kiwi.