Finca Santa Ana Bourbon and Catuaí Natural Blend
The Guat Lab by TTCo Exports
- 76 ventas en Algrano
- 2 Prom. de pedidos por tostador
- 45 Relaciones con los tostadores
- Origen
- Guatemala
- Productor
- Finca Idolia
- Variedad
- Red Bourbon, Red Catuaí
- Tipo de proceso
- Natural/secado al sol
- Rango de altitud
- 1600m - 1820m
- Periodo de cosecha
- enero de 2020 - enero de 2020
- La puntuación de la copa del vendedor (SCA)
-
86.0
puntos
Actualizado abril de 2020
- ID
- GT-54-202001
"Farm: Finca Santa Ana My siblings and I inherited 4 farms from our father: Santa Ana, Idolia, Amatillo and Cielito. I have been running them all, alongside with our wet mill at Santa Ana, for my brothers and sisters. Santa Ana is the main farm, bought from a traditional coffee-growing family and managed by my family for over 30 years. I have a busy job in Guatemala city, so when I go to the farm I want to enjoy myself. Coffee for me is a passion and a hobby. This doesn't mean I don't take it seriously, of course. I am always looking to innovate in processing techniques and to investigate new varieties. I have started a variety garden with seedlings of Gesha, Ethiopia heirloom, SL-28 from Kenya, Marsellesa and more. There are 55 varieties in total. Despite being a blend of 2 varieties, the picking is very selective for this lot and the cherries are dried on patios and raised beds."
Producer: Fernando Díaz Ortega
Farm size: 24.5 hectares
Location: Pueblo Nuevo Viñas town, Santa Rosa department, Guatemala. Between the Tecuamburro and Pacaya volcanoes and near La Gavia mountain
Altitude: 1600 - 1820 m
Average yearly rainfall: 2200 mm (relative humidity of 60%)
Average temperatures: 18C
Soil: Volcanic
Cultivated varieties: Catuaí, Bourbon, Gesha, Pacamara, SL-28, Dila, Marsellesa and more
Processes: Washed, Natural, Honey, Anaerobic
Awards: 10th place on 2007's Cup of Excellence, 15th place on 2009's Cup of Excellence, 4th place on 2010's Cup of Excellence, 9th place on 2012's Cup of Excellence and 16th place on 2015's Cup of Excellence
