FINCA EL BORDO Huehuetenango, Guatemala
Farm: El Bordo
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
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.