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Quick Facts
All the facts about our Guatemala SHB EP Finca La Labor Red Bourbon Carbonic Maceration
| Region | Guatemala |
|---|---|
| Producer | Francisco Quezada |
| Variety | Red Bourbon |
| Process | unwashed |
| Type | Unwashed Arabica |
| Category | Microlot |
| Harvest | from November to 4 |
| Shipping | from 1 to 7 |
| Unit | GrainPro Sack à 30kg |
Francisco, affectionately known by customers, friends, and family as Chespi, is the 4th generation managing the farm.
PROCESSING DETAILS:
After skilled farmers handpick only the ripest coffee fruits, ensuring the highest quality beans, a 12-15 hour prefermentation stage begins, setting the foundation for its exceptional flavor. Next, the depulping phase carefully removes the outer layer, exposing the precious beans within. What follows is the heart of the Traditional Guatemalan coffee processing, where the beans undergo a transformative fermentation process that imparts distinctive and rich flavors to the final brew. Afterward, a thorough washing cleanses the beans of any remaining mucilage. To harness the natural elements, the sun becomes the coffee beans’ ally as they are lovingly spread out on patios to gently dry under its warm embrace. This careful and age-old method brings out the best in each coffee bean, resulting in a captivating cup that captures the essence of Guatemalan coffee craftsmanship.
Origin
Specialty coffee from Guatemala
Varieties
26.9% Caturra, 21.9% Catimor, 21.2% Catuai, 8.9% Bourbon, 7.8% Sarchimor, 4% Pache, the REST are: Robusta, Typica, Pacamara, Villa Sarchi, Maragogype, Geisha, Maracaturra, Laurina
Processing methods
mainly washed, starting honeys and naturals on demand
Altitude range
1300 - 2000 masl
Harvest
December - April
Total yearly production
3 400 000 bags of 60 kg
Guatemala’s coffee belt runs along a chain of 34 volcanoes that crosses the country from East to West and benefits the coffee production with soils rich in minerals and nutrients. The soil is mostly volcanic, limestone and pumice. Consistent rainfall and year round warm climate guarantee the crops. The coffee is mostly grown under Gravilea and Inga shade trees which make 7% of the national forest. It is always hand-picked and dried under the sun, except for the Cobán coffee, which production region is sometimes too humid.
Main production areas: San Marcos, Huehuetenango, Atitlán, Acatenango, Antigua, Cobán, Fraijanes, Oriente.
Cup Profile: A fragrant, full bodied coffee with pleasant citrus acidity. Depending on the region the coffee can vary from intense acidity and fruit notes to delicate sweetness and chocolatey.
Export bag size: 69 kg, specialties in 30 kg bags
Total number of coffee farmers: over 125.000 coffee farmers
| Region | Guatemala |
|---|---|
| Producer | Francisco Quezada |
| Variety | Red Bourbon |
| Process | unwashed |
| Type | Unwashed Arabica |
| Harvest | from November to 4 |
| Shipping | from 1 to 7 |
| Unit | GrainPro Sack à 30kg |
Francisco, affectionately known by customers, friends, and family as Chespi, is the 4th generation managing the farm.
PROCESSING DETAILS:
After skilled farmers handpick only the ripest coffee fruits, ensuring the highest quality beans, a 12-15 hour prefermentation stage begins, setting the foundation for its exceptional flavor. Next, the depulping phase carefully removes the outer layer, exposing the precious beans within. What follows is the heart of the Traditional Guatemalan coffee processing, where the beans undergo a transformative fermentation process that imparts distinctive and rich flavors to the final brew. Afterward, a thorough washing cleanses the beans of any remaining mucilage. To harness the natural elements, the sun becomes the coffee beans’ ally as they are lovingly spread out on patios to gently dry under its warm embrace. This careful and age-old method brings out the best in each coffee bean, resulting in a captivating cup that captures the essence of Guatemalan coffee craftsmanship.
