Guatemala El Bordo


Cupping Notes: Brown Sugar & Dried Fruit

SKU: C-EB01 Categories: ,

FINCA EL BORDO Huehuetenango, Guatemala

Farm: El Bordo

Region: Huehuetenango

Varietal: Caturra, Paches and Bourbon

Processing: There are three rounds of picking, selective of ripecherries. Then coffee is de-pulped on the same day and fermented for 2 days in cement tanks. Afterwashing, the coffee is dried on patios for 4 days.

Size of Farm (Finca): 3 Hectares

Elevation: 1,650 masl

Rainfall: 2,300 ml

Temperature: 15 – 24oC

Water Supply: Water source comes from Coyegual village

Shade Trees: Chalum and Gravilea

Owner: Denin De Leon and Yensi Funez

Town: El Coyegual village, San Antonio Huista


Denin de Leon is a 2nd generation coffee producer. When he was 14 years old, his father inherited a part of this farm. He started producing coffee and has on his turn has given the land to his son.

Denis feels proud to have its own farm, wakes up excited, he says, because he knows he is building and improving by having his land. His family has always worked hard to move ahead and sustain the farm in the past years. Denin also feels a responsibility to pass this on to the new generation and motivate them to produce quality coffee.

Throughout the year there are many things to do at the farm, such as cleaning and maintenance of the land, managing shade, controlling pests and diseases such as leaf rust and Ojo de Gallo (Rooster’s Eye), both fungus diseases, fertilizing the farm. Then, at harvest time there are 3 rounds of selective picking (only ripe cherries). Cherries are pulped on the same day of harvesting, then fermented for approximately 48 hours (depending on the weather conditions), washed with clean water and sundried on patios.

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