La Providencia Pacamara


Mr. Javier Palacios purchased La Providencia Estate in the year 1954 and only yielded approximately 1,500 pounds of coffee cherry.  His vision was to cultivate exceptional quality coffee by taking very good care of both natural resources and human capital. He knew those two factors were essential to achieve exceptional quality coffee. Passed down through 3 generations, La Providencia is now managed and run by Mr. Max Ariel Palacios Villatoro, a friend and expert agriculturist who has been working on the farm for over 40 years and maintains its family’s primary vision on their nearly 180 hectares of coffee producing lands.

This is a Pacamara variety coffee, a hybrid between two cultivars: Pacas (a natural mutation of Bourbon with relatively high yields); and Maragogype (a mutation of Typica, well-known for its very large seed size, low yields and remarkable cup quality). The idea behind the creation of the Pacamara hybrid was to combine the best attributes of the two varieties. This lot was grown at 1,800 meters above sea level and has a very large coffee bean size.

This complex cup exhibits caramel sweetness and exotic notes of coconut, cherry, peach and pear.

Location:  San Pedro Necta, Huehuetenango
Producer: Max Ariel Palacios and Family
Varietal:    Pacamara
Process:   Fully washed
Altitude:   1,700 - 1,800