GUATEMALA-GUAYABALES (WASHED)

The Guayabales lots have consistently showcased excellent acidity, a rich hard candy sweetness, and a bright fruity through-line. Pedro uses aggressive pruning methods more than most of his siblings and it seems to be working well for him. His yields are streamlined, the profiles consistently standouts year to year. Shade is provided partially from the trees, partially from the steep cut of the land itself, the aspect and slope providing cover during the early morning and often fog in the afternoon, slowing growth and developing sugars.

Pedro is a quiet man, his tranquil and disciplined demeanor mirroring the tranquility of the Hoja Blanca mountains. Saying very little, Pedro observes before asking the perfect question. All of his brothers respect him a great deal, and when he does speak up they all listen intently. A great listener and open-minded, Pedro is very patient and steady. A crop that takes 7 years from seed to first full harvest benefits greatly from a disposition such as his. He has 2 daughters and 6 sons, and his sons Ervin and Nehemias work on the farm with him.

Guayabales, like all farms in Guatemala, has had their challenges. While he has mostly overcome rust in the past years, the difficult road to Hoja Blanca makes the harvest difficult, especially after heavy rains. Pedro's goal is to continue to improve his lots, adding different varieties and over time improving processing techniques. Over the years he's seen many improvements, and the younger generation is innovating Pedro's processes at hyper speed: Drying select lots on raised beds, planting new lots, experimenting with processing. Just last year, Pedro won third place overall in the Guatemala COE with a Gesha-Caturra!