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Guatemala La Cumbre

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FINCA La Cumbre

Farm: Finca La Cumbre
Owner: Darinel Ambrosia and Carmen Ross
Region: Huehuetenango
Town: San Antonio Huista
Varietal: Caturra
Processing: Selective picking of ripe cherries (3 rounds), then coffee is pulped on the same day and fermented in buckets (for 2 days). After washing, the coffee is dried on patios in 4 to 5 days, on average.
Size of Finca: 2.5 Hectare
Elevation: 1,500 – 1,650 masl
Rainfall: 2,000 ml
Temperature: 15 – 30ºC
Shade Trees: Chalum and Gravilea
The farm of Darinel Ambrocio and Carmen Ross is located in the cool, mountainous region between the hills of San Antonio and Jacaltenango. Twenty years ago, they started their coffee farm and it hasn’t been easy, explains Darinel. Their roots, however, are in the countryside and they feel a lot of motivation to
continue living and working in the place where they come from. “Coffee is something that we have inherited and it has become part of our lives because we depend on it and that is why we feel the desire to teach our children.” Darinel and Carmen are busy with farm maintenance throughout the year; with cleaning, cutting weeds, pruning, planting, managing shade, and controlling pests and diseases, for example. In the harvest time, there are about 3 rounds of picking, each time only the ripe cherries are picked. Then, the coffee is pulped on the same day, and fermented in tanks for 2 days. Finally, it is washed with clean water, soaked for 20 hours and then dried on patios for about 4 to 5 days.
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Ground for Cafetiere, Ground for Espresso, Ground for pour-over, Bean