La Revuelta

Guatemala Coffee grower
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About

Christian Starry

Description

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Before - 1820: Finca La Revuelta was part of a larger Hacienda called Belen in the town Pampichin. During the late 1700 and early 1800 Pampichin was abandoned.

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After the Guatemalan independence - 1821: The Jesuits sold the hacienda to Doroteo Samayoa and the area became to be known as Belen. At the time Belen produced Nopal (cactus) and after a process it would become black ink, used in tinting cloth and it was exported mainly to Europe. Late 19th and early 20th century: When artificial black was developed the Hacienda was no longer profitable. We started switching to other products like panela, cattle, and the introduction of coffee. End of 1950's: The owner of the hacienda Margarita Samayoa (daughter of Doroteo), converted the hacienda into one of the largest coffee plantations in Guatemala. At the end of the 1950s Margarita decided to inherit her nephews and nieces. Many years latter in 1995, Christian bought a piece of land that was then founded as Finca La Revuelta!

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Nursery and growing plantation (stumping) 8 pictures

The health of a coffee plantation is something that we pay a lot of attention to, this is because in order to produce a great coffee our plants have to be as healthy as possible. In order for coffee plants to remain healthy throughout their entire life, they have to be stumped every once and a while; this will depend on the soil type in the specific part of the farm and its micro-climate. Stumping is when a coffee plant is cut at a height of 15-30cm from soil level, the plant will regrow and in two years it will be producing coffee again. If the plant does not survive the stumping or it grows in a weak manner, we prefer to take the plant out of the ground and replace it with one of our new plants that we grow every year in our nursery.

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Flowering 5 pictures

The flowering at La Revuelta happens once for every pass we give the farm for harvesting. The reason we do various passes to the farm during harvesting is to always pick only the ripe cherries and therefore allow the other beans to ripen for a few more weeks until they ripe to the brix levels we like to harvest.