MONOGRAM – Maximiliano Palacios Espresso

Origin: Guatemala		Taste notes: Brown Sugar, Walnut, Dried Fruit
Process: Washed		Varieties: Field Blend
Region: Huehuetenango		Elevation: 1200-1400 masl.
Harvest season: 2025		Roast value: Medium Roast

Coffee information

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 little dried fruit richness. It’s a coffee that feels familiar but still sparks joy: perfect for easy mornings, lazy afternoons, or any time you’re craving a little Guatemalan warmth.