Podcasts about maralyn

Play Episode Listen Later Oct 31, 2021 43:38

Hope is precious and essential. With hope we can face difficulties with courage and strength. How do we hold on to hope when things get rough as they are currently in our nation? Listen to Caleb, Dave, Natalya and Maralyn discuss hope and real-life strategies for holding on to hope.

holding panel maralyn

Episode 674: Guatemala San Patricio El Limon Natural Caturra

coffee mayors natural farm guatemala national association finishing bourbon beto o'rourke qc geisha limon palencia h3 guatemala city san patricio world barista champion maralyn

Play Episode Listen Later Oct 9, 2021 9:18

A desire to experiment is one of the big reasons that we love buying from San Patricio El Limon; we've been getting coffee from them since first introduced seven years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more and more awesome each year. The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now, and in recent years has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family has a part to play in the day-to-day running of the farm, including Beto's wife Maralyn, their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1,350–1,850 meters above sea level. The farm mainly produces Caturra and Bourbon but has also recently started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamaras, Caturras and Catuaí (yellow and red). In addition, around 8 water reservoirs have been built around the entire farm in order to preserve this vital liquid and help ensure the sustainability of the farm. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – honestly have no idea how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. As a coffee buying business, we've always liked being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. For a naturally processed coffee this is very crisp, think orange zest and melon with only a slight boozy edge. Finishing out each sip is a lovely aftertaste of cranberry. Country: Guatemala Region: Palencia Farm: San Patricio El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Aguilar Altitude: 1,350-1,850 m.a.s.l. Farm size: 9 hectares Varietal: Caturra Processing method: Natural CUPPING NOTES Orange zest, melon, boozy, cranberry. Clean cup: (1–8): 6.5 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 87 Roasting Information Medium-dark – keeping the pace moderate, aim to go through first, through the gap and finish just on the cusp of second.

Episode 668: Guatemala San Patricio El Limon Washed Pache

Play Episode Listen Later Aug 28, 2021 5:10

A desire to experiment is one of the big reasons that we love buying from San Patricio El Limon; we've been getting coffee from them since first introduced seven years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more and more awesome each year. The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now, and in recent years has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family has a part to play in the day-to-day running of the farm, including Beto's wife Maralyn, their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1,350–1,850 meters above sea level. The farm mainly produces Caturra and Bourbon but has also recently started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamara, Caturra and Catuaí (yellow and red). In addition, around 8 water reservoirs have been built around the entire farm in order to preserve this vital liquid and help ensure the sustainability of the farm. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – honestly have no idea how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. As a coffee buying business, we've always liked being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit, all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. A wonderfully straight forward, easy drinking coffee, it's a mash up of bourbon biscuits and brown sugar. There's a delicate green apple acidity in there and a little walnut on the finish too, which gives it that great balance which makes you empty a cup and go back for another. Country: Guatemala Region: Palencia Farm: San Patricio El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Aguilar Altitude: 1,350-1,850 m.a.s.l. Farm size: 9 hectares Varietal: Pache Processing method: Washed CUPPING NOTES Bourbon biscuit, brown sugar, green apple, walnut. Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 7 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 86.5 Roasting Information Medium dark – through first, slowing it just a little to help the sweetness develop and then pushing on to the very first pops of second as you finish the roast.

coffee mayors farm guatemala national association bourbon beto o'rourke washed qc geisha limon palencia h3 guatemala city san patricio pache world barista champion maralyn pacamara

Episode 665: Guatemala El Limon Washed Pacamara

Rob Has a Podcast | Survivor / Big Brother / Amazing Race - RHAP

Play Episode Listen Later Aug 7, 2021 6:52

A desire to experiment is one of the big reasons that we love buying from Finca El Limon; we've been getting coffee from them since first introduced seven years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more and more awesome each year. The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now, and in recent years has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family has a part to play in the day-to-day running of the farm, including Beto's wife Maralyn, their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1,600–1,800 meters above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – honestly have no idea how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. As a coffee buying business, we've always liked being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. Expect a big mouthful of sweet caramel at the start, with a fresh lime zest balancing it out and a delicate floral edge on the finish. On top of that, there's a lovely thick and silky mouthfeel which gives the whole thing a creamy, milkshake like quality. Country: Guatemala Region: Palencia Farm: El Limon Producer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Pacamara Processing method: Washed CUPPING NOTES Caramel, lime zest, floral, creamy Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6.5 Mouthfeel: (1–8): 7 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 87.5 Brewing Tip Pacamaras have a very unique size, density and structure, so don't expect them to grind like any other coffee. I find going a little finer than I normally would and allowing more time for the grinder to get its teeth into the bigger beans often leads to delicious results. Roasting Information Medium-dark – Keep a steady pace through first crack, into the gap and up to the edge of second crack, but not more than the first few pops as it cools.

coffee mayors guatemala national association bourbon beto o'rourke washed qc limon palencia guatemala city san ramon pache world barista champion maralyn pacamara

Talking with T-Bird ENCORE: Maralyn “Mad Dog” Hershey

Play Episode Listen Later May 31, 2021 116:14

In conjunction with Survivor: The Australian Outback's appearance on the RHAP All-Time Survivor Rankings, Rob Cesternino and Teresa "T-Bird" Cooper wanted to re-share one of their favorite interviews with Maralyn "Mad Dog" Hershey. The post Talking with T-Bird ENCORE: Maralyn “Mad Dog” Hershey appeared first on RobHasAwebsite.com.

dogs survivors hershey mad dog rob cesternino robhasawebsite maralyn

Talking with T-Bird ENCORE: Maralyn “Mad Dog” Hershey

Survivor: 46 - Recaps from Rob has a Podcast | RHAP

Play Episode Listen Later May 31, 2021 116:14

dogs hershey mad dog t birds rob cesternino robhasawebsite maralyn

Maralyn | The Shadow of the Cross - Palm Sunday | 28-03-2021

cross shadow palm sunday maralyn

Play Episode Listen Later Mar 28, 2021 29:49

Maralyn | The Shadow of the Cross - Palm Sunday | 28-03-2021 by Capital Vineyard Church

Talking with T-Bird: Maralyn “Mad Dog” Hershey

Talking With T-Bird - Survivor Old School Interviews with Teresa

Play Episode Listen Later Mar 8, 2021 112:36

For the thirty-eighth episode of Talking with T-Bird, Rob and T-Bird catch up with Survivor: The Australian Outback castaway Maralyn "Mad Dog" Hershey.

dogs hershey mad dog t birds maralyn

Talking with T-Bird: Maralyn “Mad Dog” Hershey

Survivor: 46 - Recaps from Rob has a Podcast | RHAP

Play Episode Listen Later Mar 8, 2021 112:36

For the thirty-eighth episode of Talking with T-Bird, Rob and T-Bird catch up with Survivor: The Australian Outback castaway Maralyn "Mad Dog" Hershey. The post Talking with T-Bird: Maralyn “Mad Dog” Hershey appeared first on RobHasAwebsite.com.

dogs hershey mad dog t birds robhasawebsite maralyn

Talking with T-Bird: Maralyn “Mad Dog” Hershey

Rob Has a Podcast | Survivor / Big Brother / Amazing Race - RHAP

Play Episode Listen Later Mar 8, 2021 112:36

dogs survivors hershey mad dog t birds rob cesternino robhasawebsite maralyn

Episode 616: Guatemala El Limon Natural Caturra

Play Episode Listen Later Aug 29, 2020 6:42

A desire to experiment is one of the big reasons that I love buying from Finca El Limon; we have been getting coffee from them since we were introduced by our mutual friend Raul Rodas (2012 World Barista Champion) seven years ago, and they're still impressing me! The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), He's been the owner of the farm for 21 years now, and in recent years he has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. They also take care with the agronomy of the farm; Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family have a part to play in the day-to-day farm running, including Beto's wife Maralyn; their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1600–1800 metres above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – I honestly don't know how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operate their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever I visit, my questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. As well as being skilled professionals, Beto and his family have always been the perfect hosts whenever I visit the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! Every time I'm round they cook a dish called Kak'ik (basically translates to 'red and spicy' from Mayan). It's like a broth with a whole turkey leg in it, and it's BOSTIN! It is indeed very red, but it’s not terribly spicy unless you want it to be, and it's arguably the national dish of Guatemala, with versions of it having been made since long before the Spaniards showed up. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. The natural processing brings loads of sweet fruit flavours to this cup. There's soft figs, bruised plums and sultana. There's a brandy edge to that, but it finishes sweet again with brown sugar. Country: Guatemala Region: Palencia Farm: El Limon Producer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Caturra Processing method: Natural CUPPING NOTES Fig, bruised plum, sultana, brandy, brown sugar Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 7 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 87 Roasting Information Medium-dark – through first, don't let it run away but keep the temperature going up steadily, and drop with those first pops of second in the cooling tray.

coffee mayors natural guatemala national association bourbon beto o'rourke mayan qc spaniards kak limon palencia guatemala city san ramon pache bostin world barista champion maralyn pacamara

Episode 616: Guatemala El Limon Natural Caturra

In My Mug Audio

Play Episode Listen Later Aug 29, 2020 6:42

A desire to experiment is one of the big reasons that I love buying from Finca El Limon; we have been getting coffee from them since we were introduced by our mutual friend Raul Rodas (2012 World Barista Champion) seven years ago, and they're still impressing me! The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), He's been the owner of the farm for 21 years now, and in recent years he has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. They also take care with the agronomy of the farm; Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family have a part to play in the day-to-day farm running, including Beto's wife Maralyn; their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1600–1800 metres above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – I honestly don't know how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operate their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever I visit, my questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. As well as being skilled professionals, Beto and his family have always been the perfect hosts whenever I visit the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! Every time I'm round they cook a dish called Kak'ik (basically translates to 'red and spicy' from Mayan). It's like a broth with a whole turkey leg in it, and it's BOSTIN! It is indeed very red, but it's not terribly spicy unless you want it to be, and it's arguably the national dish of Guatemala, with versions of it having been made since long before the Spaniards showed up. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. The natural processing brings loads of sweet fruit flavours to this cup. There's soft figs, bruised plums and sultana. There's a brandy edge to that, but it finishes sweet again with brown sugar. Country: Guatemala Region: Palencia Farm: El Limon Producer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Caturra Processing method: Natural CUPPING NOTES Fig, bruised plum, sultana, brandy, brown sugar Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6.5 Flavour: (1–8): 7 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 87 Roasting Information Medium-dark – through first, don't let it run away but keep the temperature going up steadily, and drop with those first pops of second in the cooling tray.

coffee mayors natural guatemala national association bourbon beto o'rourke mayan qc spaniards kak limon palencia guatemala city san ramon pache bostin world barista champion maralyn pacamara

Episode 613: Guatemala El Limon Washed Caturra

Play Episode Listen Later Aug 8, 2020 9:26

A desire to experiment is one of the big reasons that I love buying from Finca El Limon; we have been getting coffee from them since we were introduced by our mutual friend Raul Rodas (2012 World Barista Champion) seven years ago, and they're still impressing me! The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), He's been the owner of the farm for 21 years now, and in recent years he has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. They also take care with the agronomy of the farm; Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family have a part to play in the day-to-day farm running, including Beto's wife Maralyn; their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1600–1800 metres above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – I honestly don't know how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operate their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever I visit, my questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. As well as being skilled professionals, Beto and his family have always been the perfect hosts whenever I visit the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! Every time I'm round they cook a dish called Kak'ik (basically translates to 'red and spicy' from Mayan). It's like a broth with a whole turkey leg in it, and it's BOSTIN! It is indeed very red, but it’s not terribly spicy unless you want it to be, and it's arguably the national dish of Guatemala, with versions of it having been made since long before the Spaniards showed up. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. This is a classic easy drinker – it's all sweet malted milk biscuit covered in milk chocolate (some may say a moo cow biscuit!). As it cools, that milk chocolate becomes chocolate orange, with just a little red apple appearing on the aftertaste. Country: Guatemala Region: Palencia Farm: El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Caturra Processing method: Washed CUPPING NOTES Malted milk biscuit, milk chocolate, orange, red apple Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 86 Roast Information Medium-dark – keep this pretty balanced in its profile. Go through first, push it through the gap until you get to the cusp of second, and drop.

coffee mayors guatemala national association bourbon beto o'rourke mayan washed qc spaniards kak limon palencia guatemala city san ramon pache bostin world barista champion maralyn pacamara

Episode 613: Guatemala El Limon Washed Caturra

In My Mug Audio

Play Episode Listen Later Aug 8, 2020 9:26

A desire to experiment is one of the big reasons that I love buying from Finca El Limon; we have been getting coffee from them since we were introduced by our mutual friend Raul Rodas (2012 World Barista Champion) seven years ago, and they're still impressing me! The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), He's been the owner of the farm for 21 years now, and in recent years he has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take on the farm, from picking, to processing, to shipping. They also take care with the agronomy of the farm; Beto's son, Saul, has been studying agronomy at the local college for the past seven years, and he uses his knowledge to benefit practices on the farm. All the family have a part to play in the day-to-day farm running, including Beto's wife Maralyn; their children Saul, Elena, and Betio; Betio's wife Mafer; and Beto's brother Felix, who runs their mill. In addition to the family, they employ a team of seven workers outside of harvest. That team manages the weeding, mill upgrades and general farm work. The farm itself is eighteen hectares in size and sits at an altitude between 1600–1800 metres above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm – I honestly don't know how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operate their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever I visit, my questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. As well as being skilled professionals, Beto and his family have always been the perfect hosts whenever I visit the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! Every time I'm round they cook a dish called Kak'ik (basically translates to 'red and spicy' from Mayan). It's like a broth with a whole turkey leg in it, and it's BOSTIN! It is indeed very red, but it's not terribly spicy unless you want it to be, and it's arguably the national dish of Guatemala, with versions of it having been made since long before the Spaniards showed up. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. This is a classic easy drinker – it's all sweet malted milk biscuit covered in milk chocolate (some may say a moo cow biscuit!). As it cools, that milk chocolate becomes chocolate orange, with just a little red apple appearing on the aftertaste. Country: Guatemala Region: Palencia Farm: El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: Caturra Processing method: Washed CUPPING NOTES Malted milk biscuit, milk chocolate, orange, red apple Clean cup: (1–8): 6 Sweetness: (1–8): 6.5 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 86 Roast Information Medium-dark – keep this pretty balanced in its profile. Go through first, push it through the gap until you get to the cusp of second, and drop.

coffee mayors guatemala national association bourbon beto o'rourke mayan washed qc spaniards kak limon palencia guatemala city san ramon pache bostin world barista champion maralyn pacamara

Episode 609: Guatemala El Limon Washed San Ramon

universe negron henry danger maralyn

Play Episode Listen Later Jul 11, 2020 20:52

A desire to experiment is one of the big reasons that I love buying from Finca El Limon; we have been getting coffee from them since we were introduced by our mutual friend Raul Rodas (2012 World Barista Champion) 7 years ago, and they're still impressing me! The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now and in recent years he has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take - from picking, to processing, to shipping. Also in the agronomy of the farm, as Beto's son Saul has been studying agronomy at the local college for the past 7 years and using his knowledge to benefit practices on the farm. All the family have a part to play in the day-to-day running, including Beto's wife Maralyn, their children Saul, Elena, and Betio plus his wife Mafer, and Beto's brother Felix who runs their mill. In addition to the family, they employ a team of 7 outside of harvest that manages the weeding, mill upgrades and general farm work. The farm itself is 18 hectares in size and sits at an altitude between 1600 - 1800 metres above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm - I honestly don't know how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operate their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever I visit my questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. As well as being skilled professionals, Beto and his family have always been the perfect hosts whenever I visit the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! Every time I'm round they cook a dish called Kak'ik (basically translates to "red and spicy" from Mayan) - it's like a broth with a whole turkey leg in and it's BOSTIN! It is indeed very red, but it’s not terribly spicy, unless you want it to be, and it's arguably the national dish of Guatemala, with versions of it having been made since long before the Spaniards showed up. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. A wonderfully easy-drinking coffee, this reminds me of a chocolate-coated digestive biscuit, with hints of white sugar and caramel in the background. There's just a hint of white grape acidity, balancing out that full, biscuity sweetness. Country: Guatemala Region: Palencia Farm: El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: San Ramon Processing method: Washed CUPPING NOTES Milk chocolate, Digestive Biscuit, white grape Clean cup: (1–8): 6 Sweetness: (1–8): 7 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 86.5 Roasting Information Medium-dark - push it through the gap and look for those first pops of second on the drop. It'll take a little extra time in development to build the sweetness, but don't overdo it or you'll lose the nice balance of the cup.

coffee mayors guatemala national association bourbon beto o'rourke mayan washed qc spaniards kak limon palencia guatemala city san ramon pache bostin world barista champion maralyn pacamara

Episode 609: Guatemala El Limon Washed San Ramon

In My Mug Audio

Play Episode Listen Later Jul 11, 2020 20:52

A desire to experiment is one of the big reasons that I love buying from Finca El Limon; we have been getting coffee from them since we were introduced by our mutual friend Raul Rodas (2012 World Barista Champion) 7 years ago, and they're still impressing me! The experimentation is thanks to the motivation of Guadalupe Alberto Reyes (known as Beto to his friends), he's been the owner of the farm for 21 years now and in recent years he has really focussed on the farm and on continually striving to improve. He aims to take more care in every step they take - from picking, to processing, to shipping. Also in the agronomy of the farm, as Beto's son Saul has been studying agronomy at the local college for the past 7 years and using his knowledge to benefit practices on the farm. All the family have a part to play in the day-to-day running, including Beto's wife Maralyn, their children Saul, Elena, and Betio plus his wife Mafer, and Beto's brother Felix who runs their mill. In addition to the family, they employ a team of 7 outside of harvest that manages the weeding, mill upgrades and general farm work. The farm itself is 18 hectares in size and sits at an altitude between 1600 - 1800 metres above sea level. The farm mainly produces Caturra and Bourbon, with a smattering of Pacamara, San Ramon, and Pache alongside. It is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm - I honestly don't know how he finds enough hours in the day, what a guy! Palencia is not part of the eight regions of coffee as defined by Anacafé (the National Association of Coffee in Guatemala), but you can see a lot of development in the zone, and this farm is a perfect example of that development. I like being in places that are working to be hot and up-and-coming, as well as those that are established players. Over time El Limon has become one of our favourite Hasrelationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. The dedication and care devoted to each step of production is reflected in the fact that the family operate their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They are able to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. They have had the mill on-site since the very beginning but it's very much an ongoing project and they recently invested in a rebuild, alongside the construction of a QC laboratory, a new warehouse, and accommodation for their staff. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever I visit my questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. As well as being skilled professionals, Beto and his family have always been the perfect hosts whenever I visit the farm. They are such welcoming people and take great pride in showing me around their farm. One of the kindest things they've done for me is to welcome me into their home when I am visiting, and they always prepare the most amazing meals! Every time I'm round they cook a dish called Kak'ik (basically translates to "red and spicy" from Mayan) - it's like a broth with a whole turkey leg in and it's BOSTIN! It is indeed very red, but it's not terribly spicy, unless you want it to be, and it's arguably the national dish of Guatemala, with versions of it having been made since long before the Spaniards showed up. When you travel as much as I do, mid-trip you find yourself longing for something big, home-cooked, and not from a restaurant or roadside pop-up cafe. Traditional Guatemalan meals are just the ticket, and I always look forward to the food – but mainly I look forward to the company. A wonderfully easy-drinking coffee, this reminds me of a chocolate-coated digestive biscuit, with hints of white sugar and caramel in the background. There's just a hint of white grape acidity, balancing out that full, biscuity sweetness. Country: Guatemala Region: Palencia Farm: El Limon Farmer: Guadalupe Alberto 'Beto' Reyes Altitude: 1,600 m.a.s.l. Varietal: San Ramon Processing method: Washed CUPPING NOTES Milk chocolate, Digestive Biscuit, white grape Clean cup: (1–8): 6 Sweetness: (1–8): 7 Acidity: (1–8): 6 Mouthfeel: (1–8): 6 Flavour: (1–8): 6.5 Aftertaste: (1–8): 6 Balance: (1–8): 6.5 Overall: (1–8): 6.5 Correction: (+36): +36 Total: (max. 100): 86.5 Roasting Information Medium-dark - push it through the gap and look for those first pops of second on the drop. It'll take a little extra time in development to build the sweetness, but don't overdo it or you'll lose the nice balance of the cup.

coffee mayors guatemala national association bourbon beto o'rourke mayan washed qc spaniards kak limon palencia guatemala city san ramon pache bostin world barista champion maralyn pacamara

Henry Danger Universe With Maralyn Negron

Play Episode Listen Later Mar 16, 2020 0:54

Maralyn | Positioning Ourselves for Greater Capacity | 10-11-2019

capacity positioning maralyn

Play Episode Listen Later Nov 10, 2019 27:57

Maralyn | Positioning Ourselves for Greater Capacity | 10-11-2019 by Capital Vineyard Church

Maralyn | Suffering | 29-09-2019

The Oz Network - TV & Film Recaps

Play Episode Listen Later Sep 29, 2019 34:32

Maralyn | Suffering | 29-09-2019 by Capital Vineyard Church

suffering maralyn

Flashback Friday: Maralyn 'Mad Dog' Hershey Interview - The Oz Network TV

Play Episode Listen Later Aug 8, 2019 90:46

You know you're excited on a Friday when we can bring you a classic episode from our Survivor Oz days and today is no exception as you bring you this epic chat with Survivor legend Maralyn 'Mad Dog' Hershey! In this chat, we talk to Mad Dog about why she started crying as soon as she got off the plane in Australia, which contestant is a 'greedy bitch' as well as why we might be seeing a rap album from her in the future and addressing the beef jerky situation and just what Kel did when sleeping by himself under a canoe. You're going to have a blast with this one so get to downloading and enjoy!★ Support this podcast on Patreon ★

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Episode #3 - SIGNIFICANCE OF WOMEN (Maralyn Cale & Sylvonne Jordan)

Royal Curtains Podcast

Play Episode Listen Later Jun 6, 2019 93:44

MARALYN CALE www.realizingrichrelationships.com Facebook: Maralyn.Cale Twitter: RICHrelating LinkedIn: RealizingRichRelationships ● SYLVONNE JORDAN www.Anewdaycoaching-consulting.com Mastermind groups are now forming. Life coaching / Business coaching spots are available. Website if someone wants to schedule appointment. https://www.anewdaycoaching-consulting.com/

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Hackney elders sharing how they keep themselves physically and mentally fit. Part 1 of a longer session.The voices belong to: Andreas, Janette, Maralyn, Margaret, Paula, Peter and Sallie. This is a field recording. We don’t use expensive professional equipment or a sound studio. Our resources are minimal, but we do it all ourselves — oldies own the process.Recorded 28 August 2018 in St Mary’s Secret Garden, London E2 8ELOutro credit: excerpt from Horizontal Drift, Jared C Balogh - https://www.jamendo.com/track/1122560/horizontal-drift

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“Our children are so far away from us”

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Play Episode Listen Later Aug 28, 2018 25:21

Hackney elders talking about housing problems. Part 2 of a longer session. Listen to Part 1 first.The voices belong to: Alice, Andreas, Maralyn, Paula, Peter, Sallie and Walter. This is a field recording. We don’t use expensive professional equipment or a sound studio. Our resources are minimal, but we do it all ourselves — oldies own the process.Recorded 28 August 2018 in St Mary’s Secret Garden, London E2 8ELOutro credit: excerpt from Horizontal Drift, Jared C Balogh - https://www.jamendo.com/track/1122560/horizontal-drift

“Older people can achieve their dreams”

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Play Episode Listen Later Aug 28, 2018 35:47

“Our children are so far away from us”

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Play Episode Listen Later Aug 28, 2018 25:21

Meet Miss Kakande

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Play Episode Listen Later Jun 29, 2018 64:03

Miss Kakande brings her talk show to Whitmore Community Centre.The voices belong to: Andreas, Irene, Janette, Mark, Maralyn, Megan, Mimi, Miss Kakande, Sallie. This is a field recording. We don’t use expensive professional equipment or a sound studio. Our resources are minimal, but we do it all ourselves — oldies own the process.Link: http://www.misskakande.comRecorded 29 June 2018 at Whitmore Community Centre.Outro credit: excerpt from Horizontal Drift, Jared C Balogh - https://www.jamendo.com/track/1122560/horizontal-drift - http://creativecommons.org/licenses/by-nc-sa/4.0/

Meet Miss Kakande

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Play Episode Listen Later Jun 29, 2018 64:03

Hackney Shine

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Play Episode Listen Later Jun 15, 2018 33:01

Nicky Branch, energy advisor at SHINE, is talking to Hackney elders about the range of free energy-related services available to disadvantaged Hackney residents.The voices belong to: Bob, Maralyn, Megan, Mimi, Nicky, Sallie and Sheila. Five other people were part of the discussion, but are not heard on this episode.This is a field recording. We don’t use expensive professional equipment or a sound studio. Our resources are minimal, but we do it all ourselves — oldies own the process.From their own website: “Hackney SHINE energy advice has been set up to help residents keep well and warm throughout the year and avoid cold-related conditions during winter and anxiety over paying the fuel bills, which can lead to ill health, extra visits to the GP and hospital admissions.”Link: https://hackney.gov.uk/shineRecorded 15 June 2018 at Whitmore Community Centre.

Hackney Shine

community energy shine gp hackney senior citizens older people social inclusion maralyn

Play Episode Listen Later Jun 15, 2018 33:01

SMM 005: Choosing Happiness in Motherhood Despite Grief and Tragedy

Spiritually Minded Mom Podcast

Play Episode Listen Later Apr 25, 2018 35:28

"I need to be here for my other children and my grandchildren. I need to be present and not stuck in the past. I need to be here now and that's a choice. I choose to be happy. I choose to look past all these horrible things that have happened and be OK." Show Recap I have always admired those who face unimaginable trials and yet can still be happy. At the top of this list of inspiring people is my friend, Maralyn Nava. Over the 12+ years I've known Maralyn, I've seen her go through the grief of losing 2 daughters--one in a very sudden and unexpected way and one who was murdered and missing for five years. Maralyn is inspiring because she hasn't let the grief she feels on a daily basis overtake her. She believes that happiness is a choice, no matter what you have suffered. She has used the tragedy in her life to bring about good. Maralyn's is a remarkable story of hope and faith. If you have suffered from any kind of heartache in motherhood you'll want to listen and hear Maralyn's advice on how to deal with the challenges motherhood gives you. Overall, she feels blessed to have a loving Heavenly Father who has sustained her and lifted her through everything she has faced. Show Notes Follow Spiritually Minded Mom: Blog: spirituallymindedmom.com Instagram: Instagram.com/spirituallymindedmom Facebook: facebook.com/spirituallymindedmom

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Safer Hackney

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Play Episode Listen Later Apr 6, 2018 45:17

Hackney elders are talking about feeling safe in Hackney, the apparent epidemic of violent crime between youth – and what elders can do to help.The voices belong to: Andreas, Cornelia, Irene, Josh, Ken, Maralyn, Megan, Sallie.Abraham Badru links: http://www.bbc.co.uk/news/uk-england-london-43580283 (Hackney murder victim Abraham Badru was bravery award winner), https://bit.ly/2uoc5aT (Hackney shooting victim Abraham Badru was honoured by police for bravery after saving woman from sex attack), https://bit.ly/2Hb0Pod (Family of Hackney murder victim Abraham Badru issue tribute as police work to catch his killer).This is a field recording. We don’t use expensive professional equipment or a sound studio. Our resources are minimal, but we do it all ourselves — oldies own the process.Recorded 6 April 2018.

Safer Hackney