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Finca Liquidámbar - André Meléndez - Natural Pache Catuaí
The Guat Lab by TTCo Exports
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- 76 ventas en Algrano
- 2 Prom. de pedidos por tostador
- 45 Relaciones con los tostadores
- Origen
- Guatemala
- Productor
- The Guat Lab by TTCo Exports
- Variedad
- Pache, Catuaí
- Tipo de proceso
- Natural/secado al sol
- Rango de altitud
- 1520m - 1710m
- Periodo de cosecha
- enero de 2021 - marzo de 2021
- ID
- GT-96-202101-Supremo
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La historia del café
Farm: Finca Liquidámbar
Producer: Walter Meléndez and André Meléndez
Farm manager: André Meléndez
Farm size: 69 hectares
Location: San Pedro Pinula town, Jalapa department, Guatemala. Near the Tobón volcano
Altitude: 1450 - 1650 m
Soil: Red clay
Cultivated varieties: Bourbon, Catuaí, Caturra. We also have seedlings of Pacamara and Gesha that we're starting to grow
Processes: Washed, Honey and Natural
Finca Liquidámbar is a new farm. My father Walter has been in coffee for over 20 years, selling cherries to exporters in other parts of the country. He bought the farm 9 years ago and I have joined him two years ago to help manage the farm and the post-harvest. At that time, market prices were so low that my father wanted to sell the farm and focus on the cattle we also have for milk production. I insisted that we didn't sell and instead decided to invest in redesigning our processing plant.
Today we have a new depulper from Penagos and can process our coffee up to parchment. We have a new mechanical drier for washed lots and polytunnels to dry our natural lots. We also have patios covered with a mesh that stops the beans from touching the floor whilst allowing air to circulate. When we first bring coffees to dry on the patios it looks like a sea of cherries!
I have been working with Mario and Chris from Truth Trading Co for about a year now, after having met during a pre Q Grader course here in Guatemala. I want to improve my cupping skills so that I can better understand our coffees.
Producer: Walter Meléndez and André Meléndez
Farm manager: André Meléndez
Farm size: 69 hectares
Location: San Pedro Pinula town, Jalapa department, Guatemala. Near the Tobón volcano
Altitude: 1450 - 1650 m
Soil: Red clay
Cultivated varieties: Bourbon, Catuaí, Caturra. We also have seedlings of Pacamara and Gesha that we're starting to grow
Processes: Washed, Honey and Natural
Finca Liquidámbar is a new farm. My father Walter has been in coffee for over 20 years, selling cherries to exporters in other parts of the country. He bought the farm 9 years ago and I have joined him two years ago to help manage the farm and the post-harvest. At that time, market prices were so low that my father wanted to sell the farm and focus on the cattle we also have for milk production. I insisted that we didn't sell and instead decided to invest in redesigning our processing plant.
Today we have a new depulper from Penagos and can process our coffee up to parchment. We have a new mechanical drier for washed lots and polytunnels to dry our natural lots. We also have patios covered with a mesh that stops the beans from touching the floor whilst allowing air to circulate. When we first bring coffees to dry on the patios it looks like a sea of cherries!
I have been working with Mario and Chris from Truth Trading Co for about a year now, after having met during a pre Q Grader course here in Guatemala. I want to improve my cupping skills so that I can better understand our coffees.