Pedro Aguilar Mendez is a first-generation coffee grower in Aldea el Pajal in
Huehuetenango region. Before the harvest started this year, Pedro made sure that
all his pickers were trained and motivated to do a good job. Three passes were
made on the farm to pick only the ripest cherries and ensure the quality of the
picked cherries. After the cherries were depulped, the defects were removed in
a sieve. From there the coffee was fermented in ceramic pools for 36 hours. After
washing of the coffee it dried five days on the patios in the sun. Pedro is aware
of the lack of water in his area and has reused as much water as possible when
processing of this coffee.
Las Peñas gets its name from its location on a plot of land with large limestone
rocks. The rocks prevent the land from erosion.
W H AT D O E S T H E F U T U R E H O L D ?
In the future Pedro is interested in innovations on his land and the new processing
T H O U G H T S F R O M T H E P R O D U C E R
Pedro started with coffee 30 years ago and since focusing on specialty coffee,
he won the Huehue Highland competition in 2011. He tells: “This motivates us
to improve our processes since nowadays the only option for profi table coffee
producing is through quality”.