Passada
Finca La Bella - Teodoro Engelhardt - FW
The Guat Lab by TTCo Exports
Arábica
Seu café está totalmente coberto por seguro durante o transporte
Saiba mais
Cadastre-se
ou
Entre
para ver os preços
- 76 vendas em Algrano
- 2 Média de pedidos por torrefador
- 45 Relações de torrefação
- Origem
- Guatemala
- Produtor
- The Guat Lab by TTCo Exports
- Variedade
- Villa Sarchi
- Tipo de processamento
- Completamente lavado
- Faixa de altitude
- 1530m - 1910m
- Período de colheita
- Janeiro de 2023 - Abril de 2023
- Pontuação da Algrano (SCA)
-
84.5
pontos
Atualizado em Abril de 2023
- Código
- GT-95-202301
Pague na sua moeda de preferência
Você pode escolher entre USD, CHF, EUR ou GBP.
Pague 10 dias após fazer o pedido
Sem custos de financiamento
Faça o pedido agora, pague depois
Custos de financiamento vigoram até que o café seja liberado.
A história do café
Farm: Finca La Bella
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: 1530 - 1910 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
Finca La Bella 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 the prevention of illnesses. Climate change creates disturbed coffee trees that 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.
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: 1530 - 1910 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
Finca La Bella 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 the prevention of illnesses. Climate change creates disturbed coffee trees that 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.