IVAN FEDERICO ‘OVALLE’ ALTUVE
We introduce the Ovalle from Huehuetenango, Guatemala. Named after the farm owner, Ivan Ovalle is a precision focused coffee grower who produces high quality and eco friendly coffees on his farm, Finca El Peñón in La Deomcracia. Ovalle holds an engineering degree and has utilized his training to increase Finca El Peñón’s water efficiency and to ensure that workers pick only the ripest cherry with the highest sugar content.
FINCA EL PENON
The coffee was harvested from El Penon farm that spans over 75 hectares, 15 of which devoted to forest reserves, while the remaining 60 hectares are planted with Caturra, Pache and Bourbon. Finca El Peñón is dedicated to protecting the environment from any adverse effects of coffee growing.
STRICTLY HARD BEANS ONLY
The Ovalle is Strictly Hard Bean (SHB), which specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser and more flavoursome bean.
Can you taste it?
Naturally processed this coffee has been dried on raised beds for up to 20 days, lending itself to a particularly fruity funk on the palette. Expect tasting notes of papaya with a boozy pineapple undercurrent coupled with a sweetness of honey.
This is a perfect candidate for multi-use brewing due to its versatility. As such it is omni-roasted one way for both filter and espresso based drinks. Our picks for this are either the french press/cafetiere or as an espresso base for your milk drinks for extra body and umph.
We recommend consuming this coffee between weeks 2 to 4 after its roast date, but of course, try it before or after too.