Maximiliano Palacios

by Monogram

Flavours: Brown Sugar | Walnut | Dried FruitOrigin: Huehuetenango, GuatemalaVariety:  Caturra, Bourbon, Catuai, Mundo NovoProcessing: Washed Maximiliano “Max” Palacios is a name you’ll hear often in Guatemalan coffee. A third-generation producer, Max grows coffee at his sprawling La Providencia estate in Huehuetenango, where steep slopes and cool mountain air set the stage for slow ripening and complex flavours. He reserves the name “Palhu” for his lots selected for export—an homage to both his family name and his home region. At the heart of the farm sits a beautifully designed wet mill, where gravity does much of the work. Ripe cherries flow through a series of canals, ferment for about 36 hours, then make their way down long washing channels before being dried in the sun. The process is meticulous yet natural, rooted in decades of experience passed through generations. What you get in the cup is comfort in its most drinkable form. Think brown sugar sweetness, a nutty backbone, and a