Offered by The Guat Lab by TTCo Exports
- 47 sales on Algrano
- 28 Roaster relationships
- Seller relationships with Roasters in
- 2 Average orders per roaster
Young, Entrepreneurial, Innovative, Transparent
The Guat Lab is Mario Alarcon and Christian Starry, two producers and exporters who work side by side with growers in all parts of Guatemala to help them market their coffees. Unlike most exporters, they work as service providers providing 100% price transparency to their partners. The company developed a model with a fixed fee for exporting services and fair prices discussed with (not imposed to) each farmer and direct contact to the final buyer. Chris and Mario managed to make room for a different kind of exporting in Guatemala. More people trade transparently in the country now, a trend they are proud to have pioneered. They work with a number of producers with similar views of coffee: focus on innovation, transparency and a savvy approach to business. Mario is also the owner of Finca El Recuerdo and Finca Monte de Oro in Acatenango whilst Chris owns Finca El Xalúm and La Revuelta in Amatitlán. They are also known as Truth Trading Company or TTCo Exports.Translate
1450m - 1650m
January, 2020 - January, 2020
Average yearly production in bags
Coffee Quality Evaluation
Cupped: April, 2020
|Key flavor notes||
Seller (Pending)Farm: Finca La Florida Producer: Teodoro Enrique Engelhardt Ortega Farm size: 71 hectares Location: San Cristobal Acasaguastlán town, El Progreso department, Sierra de Las Minas mountain range, Guatemala Altitude: 1450 - 1650 m Soil: Loam clay Cultivated varieties: Pacamara, Caturra, Villa Sarchí, Bourbon, Pache Processes: Washed and Natural. We have solar dryers, water recycling systems, treatment of used water and a worm composting process for the management of the pulp to keep our processes as environmentally friendly as possible. Awards: 4th place at the 2014's Cup of Excellence, national winner at the 2016's Cup of Excellence and 18th place at the 2017's Cup of Excellence Cup Profile: Chocolate, Floral, Citric Acidity and Juicy. Finca La Florida has been in my family for 4 generations. It is located in the middle of a cloud forest in Sierra de las Minas, a mountain range in the Eastern part of Guatemala, between the rivers Polochic and Motagua. We are blessed with many streams of clean water from the mountain and have a very special microclimate. The cool weather slows coffee maturation and helps to produce sweeter coffees. However, the constant drizzle and high humidity present a challenge for drying. That is why I have built polytunnels to dry all my coffees. I have been competing on Guatemala's Cup of Excellence for nearly a decade now and strive to produce only high-quality coffees. I don't believe in crazy experimental coffees, though. I process all my coffees with the same care, following the same protocols. I think the best philosophy is to employ the same methods that produce award-winning lots to all coffees. I also always cup my coffees and send samples to 7 different Q Graders for evaluation. For me, working on quality starts at the plantation. The post-harvest can maintain the quality, but not create it. As a chemical engineer, I am very careful with the products I use for nutrition and prevention of illnesses. Climate change creates disturbed coffee trees who need special attention on that front. I like to use nickel and potassium to improve the trees' respiration, for example. That way they regulate their temperature better and become healthier and more prepared against stressors. I always start processing my coffees by rinsing the cherries with cold water. The beans are living organisms and are affected by the stress of picking. That bath cools them down. I then ferment the cherries overnight without water and depulp them the following morning. There is a second fermentation stage that can last up to 2 days. The cold weather usually means everything takes longer, including changes in the beans' pH. I let the beans rest in 2 tanks of clean water to avoid the development of odours. Sometimes we change the water 3 times. The first stage of drying happens inside the polytunnels to protect the coffees from humidity. This phase usually lasts 5 days and the coffee is constantly moved to avoid excessive fermentation. The coffees are then taken to mechanical dryers with low temperatures (30C - 40C). Drying here takes another 4 to 7 days because we let the coffee rest with no heat every night. When the coffees reach 12 to 13% humidity we take the parchment to our storage room where it will finish the process and become stable. We are constantly monitoring the temperature and humidity of the bodega to avoid the development of defects.
Once the ordering period ends we will consolidate all coffees in a shared container. During transport, your coffee is fully insured. We will keep you informed about the shipment status.
Upon arrival of the coffee at the warehouse, you can choose between 2 delivery modes:
- Doorstep delivery: We will take care of transport to your roastery. We will provide your coffee fully insured until it is ready for unloading from the truck at your roastery.
- EXW (ex. warehouse) means that we will provide the coffee ready for pick-up at the terminal of the warehouse. You are responsible for organising transport and insurance from the warehouse to your roastery.
Currently, we can deliver coffee anywhere in Europe, except Hungary. For all European buyers, the coffee will be provided custom cleared in any case. Roasters in Switzerland choosing EXW will be responsible for customs clearance.
When calculating price, you can select your preferred currency: USD, CHF, EUR, or GBP.
2 payment methods are accepted on Algrano:
1. Buy now, pay later
Pay your coffee after its delivered in Europe. This option generates an additional fee, displayed in the shopping cart.
3. Pay 10 days after placing the order
We will send you a 10 day invoice straight after you placed your order.