It’s hard to believe that Urisar has been processing his own coffee for only four years. Prior to that, he sold the coffee - both in cherry and parchment form - to intermediaries in the town of Huehuetenango.
Urisar is a progressive coffee farmer; he’s not afraid to experiment with new varieties and processing methods. He has planted Geisha, SL-28, Pacamara, and is experimenting with many other exotic varieties.
The farm is in a subregion called La Libertad, which is near and dear to my heart. My very first trip to Huehuetenango in 2010 was in La Libertad - Phil and I visited the famous El Injerto farm and fell in love with that area. It’s lush, undulous and home to some of Guatemala’s best coffees.
This coffee is a blend of bourbon and Caturra varieties, grown between 1700 and 1800m. The coffee is fully washed and dried on raised beds. I haven’t had a chance to meet Urisar, but I can’t wait to visit this coming harvest. I was super impressed with the character of the coffee, and the cleanliness of the cup. It definitely stood out in all the cuppings.