We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening
 
Producer:  Max Ariel Palacios Villatoro
Farm: La Providencia
Region: San Pedro Necta, Huehuetenango
Varietal: Caturra
Process: Washed
Altitude: 1550 - 1950 masl
 
La Providencia has been in the Palacios family since the 1950s, and in that time it has been passed down through three generations. Today it is owned and managed by Max Ariel Palacios Villatoro, who has been working on the farm since 1975.
 
La Providencia is 220 hectares in size and sits at an altitude of 1,550–1,950m above sea level.  The topography is steep and irregular, making harvesting very labour intensive and time consuming. All of the coffee is picked by hand by a team of 700 seasonal workers, most of whom live locally and join the farm each year. They typically do a least four passes throughout the season (which typically runs from December–April) to ensure only the very ripest cherries are selected.
 
Max, who is 79, currently oversees all aspects of the farm, from its administration through to managing its agriculture. He is a highly experienced and dedicated coffee producer with over 40 years of experience, a deep love of the land, and a comprehensive knowledge of the region. Max is currently mentoring his two children, Ana Lucia and Javier to take over the farm. They both already play quite an active role in operations and support the administrative side of the plantation.