{"id":154828,"date":"2025-12-30T13:18:21","date_gmt":"2025-12-30T12:18:21","guid":{"rendered":"https:\/\/mareterracoffee.com\/?p=154828"},"modified":"2025-12-22T12:09:41","modified_gmt":"2025-12-22T11:09:41","slug":"en-origen-with-edgar-muralles-and-alex-teleguario-pampojila-farm","status":"publish","type":"post","link":"https:\/\/mareterracoffee.com\/en\/blog\/en-origen-with-edgar-muralles-and-alex-teleguario-pampojila-farm\/","title":{"rendered":"&#8220;En Origen&#8221; with Edgar Muralles and Alex Teleguario (Farm Pampojil\u00e1)"},"content":{"rendered":"\n<p>In this visit to the <strong>Farm Pampojil\u00e1<\/strong>, we talked with <strong>Edgar Muralles<\/strong> and <strong>Alex Teleguario<\/strong> about the past and present of Guatemalan Coffee, the <strong>eight regions<\/strong> of the country and, above all, the leap they are making towards more measured, replicable processes with identity in the cup, without losing sight of the fact that the basis of everything is in the field.<\/p>\n\n<div style=\"height:29px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\">\n    <div class=\"wp-block-embed__wrapper\">\n        <iframe width=\"100%\" height=\"515\" src=\"https:\/\/www.youtube.com\/embed\/ZWWf5ay6cUE?si=zBeosqiyTMeeeB19\" frameborder=\"0\" allowfullscreen=\"\"><\/iframe>\n    <\/div>\n<\/figure>\n\n<h3 class=\"wp-block-heading\"><strong>Guatemala: Diversity in a few kilometers<\/strong><\/h3>\n\n<p>Guatemala is one of the most recognized origins in the world, but when you get to <strong>Atitl\u00e1n<\/strong> you understand why: in a small country there are <strong>microclimates, soils and altitudes<\/strong> that change rapidly and generate very different profiles. This diversity also explains its coffee regions (such as Atitl\u00e1n, Antigua, Cob\u00e1n, Huehuetenango, San Marcos, Fraijanes or Nuevo Oriente), each with its own conditions and styles. <\/p>\n\n<p><strong>Pampojil\u00e1: from the field to the cup<\/strong><br\/>At <strong>Farm Pampojil\u00e1<\/strong>, we talked with Edgar Muralles (marketing) and Alex Teleguario (agricultural manager) about how a specialty coffee is built from the origin. For them, the difference does not start in the tank, but in the field: nutrition based on analysis, healthy cultivation, shade and water management, adaptation to the climate and, above all, selective Harvest: processing only ripe cherries. <\/p>\n\n<p>Pampojil\u00e1 is also history: an old Farm that experienced difficult times after major storms and landslides, and which since 2012 has been strongly renewed under Agropecuaria Titl\u00e1n, replanting and modernizing the operation.<\/p>\n\n<p>Processes with method: measure for repeatability<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Processes with method: measure for repeatability<\/strong><\/h3>\n\n<p>In Process, Washed is still the base, but the project has been growing in Natural, Honeys and Anaerobics. The key to change is to move from intuition to measurement and repetition: recording pH, Brix, times and temperatures to be able to replicate profiles and better understand how fermentation evolves. The anaerobics, they say, are initially impressive due to their intensity, but with control and experience they become a real tool for creating different coffees without losing quality.  <\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Looking ahead to 2030<\/strong><\/h3>\n\n<p>The vision is clear: to consolidate Pampojil\u00e1 as a leading Farm in Atitl\u00e1n and Guatemala, with a focus on sustainability, useful technology and a team that is increasingly prepared to innovate.<\/p>\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>From Atitl\u00e1n, Guatemala, we visited Farm Pampojil\u00e1 to talk with Edgar Muralles and Alex Teleguario about the past and present of Guatemalan coffee. We talked about specialty Cultivation, renewal after climatic disasters, and the leap towards measured processes (more precise Washed, honeys and Anaerobic fermentations) with an eye on sustainability and the future. <\/p>\n","protected":false},"author":3,"featured_media":154957,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[147,1986],"tags":[3410,2028],"class_list":["post-154828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog-en","category-exploring-origins","tag-at-source","tag-guatemala-en"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>&quot;En Origen&quot; with Edgar Muralles and Alex Teleguario (Farm Pampojil\u00e1) - Mare Terra Coffee<\/title>\n<meta name=\"description\" content=\"In Guatemala, we visited Farm 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