Finca El Recuerdo - Acatenango - Caturra - Natural 100 hours Anaerobic
- Process type
- Altitude range
- 1530m - 1690m
- Harvest period
- January, 2020 - January, 2020
- Seller's cupping score (SCA)
- 87.0 points
- Samples are unavailable
- Shared shipments unavailable
- Custom shipments unavailable
Doorstep delivery unavailable
We are unable to arrange delivery to your roastery
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
Cupped: April, 2020
|Key flavor notes||
Seller (Pending)Farm: Finca El Recuerdo Producer: Mario Ricardo Alarcon Meléndez Farm size: 21 hectares Location: Acatenango town, Chimaltenango department, Guatemala. Near the Acatenango volcano Altitude: 1530 - 1690 m Soil: Volcanic Cultivated varieties: Caturra, Catuaí, Bourbon, Gesha and Pache Processes: Natural, Honey and Washed with triple fermentation My name is Mario Ricardo Alarcón Melendez and I'm the 5th generation to oversee my family's farm, Finca Monte de Oro, after my mother Ericka Meléndez and my father Mario Rene Alarcón Aguilar. Previously called El Socorro, the farm was renamed by my great grandfather, Fidel Meléndez, due to the great fertility of our soil. I have been managing the farm since 2008 and designed a new wet mill to improve the post-harvest process of our coffees. I have a degree in Mechanical Industrial Engineering and have been adapting the processing plant over the years to suit different methods, from washed to honeys and naturals. Thanks to one of the roasters I work with I now have a polytunnel with raised beds where I can control temperature and humidity to better dry micro-lots. I started Truth Trading Company with Christian Starry in 2015 after seeing how our parents were struggling with the prices for coffee. We market not only coffees from our farms but also from other growers we know and trust. We do so in a completely honest and fully transparent way, much like algrano. I am constantly innovating at the farm and I follow the guidelines from Brazilian researcher Flávio Borem for drying at the mill. One of the things I learned from him is that aggressive drying of beans leads to higher water activity and that leads to instability within the bean structure. The result is inconsistency and a shorter "shelf" life of green coffee. That is why I monitor the water activity on my coffees and my aim in drying is to reach the 11% moisture content slowly, keeping water activity at an optimum point. I start the post-harvest by fermenting the cherries before drying. We put them inside sealed containers connected to tubes that allow the oxygen to escape, keeping the carbon dioxide trapped with the coffee. The anaerobic fermentation lasts 100 hours. The reason I can prolong the process for so long without the risk of over fermentation is because I select cherries with lower levels of Brix. They usually have between 16 and 17 grades Brix. I found that this type of cherry produces much better anaerobic micro-lots, with lots of fruity flavours and no excessive funkiness. The drying phase starts on the concrete patio. We usually spread the coffees in the early hours of the morning so that there is no thermal shock. I know that the beans are less sensitive to temperature change when the moisture content is high (above 25%), so using the patio to kickstart the process doesn't affect the quality. The beans are then moved to raised beds inside a polytunnel where humidity and temperature are constantly monitored. The entire process can take up to 30 days. I then store the beans inside grain pro bags at the farm until milling. I am in the process of getting a big huller so I can process parchment myself and control the entire process.
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.