Los Suspiros 02
لوس سوسبريوس 02
The farm is named Los Suspiros, which means “the sighs” in Spanish, because of the fresh breezes of air you can experience whenever you pause to appreciate one of the incredible view.
Juan Palacios established Finca Los Suspiros in the early 1930s. He planted coffee trees and also grew corn and tobacco. In those years, Don Juan loaded his coffee on mules and traveled a full 5 days on horseback to bring his harvest to Huehuetenango City. Juan bequeathed his farm to his only son, Amadeo. Under Amadeo, the farm shifted focus to solely coffee production. In 1997, Amadeo gave 70 hectares to his grandson, the current owner, Axel Palacios
Now the 4th-generation of Palacios to own and operate Finca Los Suspiros, Axel is dedicated to specialty coffee production. Axel joined his childhood friends, Fredy and Alejandro Morales, as they expanded their family farm, Finca Rosma, into a specialty exporter. Today, Axel and the Morales brothers operate Finca Los Suspiros as part of their joint venture, the specialty coffee exporter, Rosma Coffeelands. The Rosma team are frequent Cup of Excellence winners and their commitment to specialty coffee production is evident in each lot.
Cherry is selectively handpicked and then sorted to ensure only ripe, red cherry is pulped on the drum pulper. Parchment and remaining mucilage is transferred to raised beds. Parchment and mucilage dry in the sun for 5 to 7 days. As parchment reaches the ideal moisture content level of 11% near the end of the drying process, the beds are shaded for the final 2 days. in the shade, parchment dries more slowly, ensuring a more even and stable moisture level.
