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Guatemala: Huehuetenango - Las Camelias Natural
El Panal – Finca Las Camelias, Huehuetenango, Guatemala
El Panal is a standout lot from Finca Las Camelias, a 15-hectare farm in La Libertad, Huehuetenango, lovingly managed by the Vides family, pioneers of Guatemalan specialty coffee since 1958. At 1,790 meters above sea level, the farm’s unique climate and altitude create the perfect conditions for exceptional coffee.
This lot is composed of Caturra, Catuai, and Bourbon varieties and undergoes an anaerobic fermentation process. After harvest, ripe cherries are fermented for 36 hours in sealed tanks without water, developing layered complexity and vibrant fruit character. The coffee is then carefully dried on African beds for 20 days, with beans turned up to five times a day and covered at night to preserve quality and consistency.
The result is a cup that reflects Huehuetenango’s best—fruit-forward, structured, and full of clarity, with a refined sweetness that lingers.
Behind this coffee stands the legacy of the Vides family. Founded by Dr. Jorge Vides in 1958, the family has carried forward a tradition of innovation and excellence. Today, Juan José Ariano Vides manages farms like Las Camelias and Los Pinos, while his mother, María Elena, oversees quality control and women’s coffee initiatives. The next generation is already stepping in, ensuring the future of the family’s vision.
At every stage, from cherry selection to fermentation to drying, precision and care are the hallmark of El Panal. This lot is a tribute not only to the craft of the Vides family but also to the rich tradition of Huehuetenango coffee.
☕ Cup Profile: Fruit-forward, complex sweetness, bright structure, clean finish.
El Panal – Finca Las Camelias, Huehuetenango, Guatemala
El Panal is a standout lot from Finca Las Camelias, a 15-hectare farm in La Libertad, Huehuetenango, lovingly managed by the Vides family, pioneers of Guatemalan specialty coffee since 1958. At 1,790 meters above sea level, the farm’s unique climate and altitude create the perfect conditions for exceptional coffee.
This lot is composed of Caturra, Catuai, and Bourbon varieties and undergoes an anaerobic fermentation process. After harvest, ripe cherries are fermented for 36 hours in sealed tanks without water, developing layered complexity and vibrant fruit character. The coffee is then carefully dried on African beds for 20 days, with beans turned up to five times a day and covered at night to preserve quality and consistency.
The result is a cup that reflects Huehuetenango’s best—fruit-forward, structured, and full of clarity, with a refined sweetness that lingers.
Behind this coffee stands the legacy of the Vides family. Founded by Dr. Jorge Vides in 1958, the family has carried forward a tradition of innovation and excellence. Today, Juan José Ariano Vides manages farms like Las Camelias and Los Pinos, while his mother, María Elena, oversees quality control and women’s coffee initiatives. The next generation is already stepping in, ensuring the future of the family’s vision.
At every stage, from cherry selection to fermentation to drying, precision and care are the hallmark of El Panal. This lot is a tribute not only to the craft of the Vides family but also to the rich tradition of Huehuetenango coffee.
☕ Cup Profile: Fruit-forward, complex sweetness, bright structure, clean finish.