Coffee from a single farm owned and operated by Ana Nolasco Pascual

Notes of Orange Blossom, Milk Chocolate and Honey

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Ana Pascual Natural Tasting Notes

Bright sweet citrusy notes of tangerine and mandarin mingle with subtle floral notes to create the impression of orange blossoms. An abundance of honey-like sweetness balances out dark chocolate and cacao notes, producing milk chocolate notes.

About The Namesake

Ana Nolasco Pasqual runs her farm with the help of the El Sendero cooperative which provides communal support to its 659 farmer members. The collective is not specific to coffee, but rather to farmers in the geographic region; only around 350 of the over 650 members produce coffee.

The collective does provide warehousing, transportation, and functional support to the members, allowing them more affordable access to markets.

Pasqual’s farm is located in the mountainous region of the Jacaltenango Municipality, which sits on the Guatemala-Mexico border. The region is part of the Huehuetenango Department, which is synonymous with high quality Guatemalan coffees. The Jakaltek language is widely spoken in the region, which is spoken by the Jakaltek people who make up the majority of the population in Jacaltenango.
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How To Brew This Natural Process Single Origin

A 1:14 brew ratio with a medium grind and 200–205°F yields delicious and well balanced cups.

Producers:
Ana Nolasco Pasqual - Finca Yalanchen

Varieties: Caturra

Processing Method: Washed

Altitude: 6200'

Roast: Light

Current Black Oak Tasting Club Coffees