About This Coffee
Located at an impressive altitude of 1,580 meters above sea level in the well-known coffee-growing region, Atitlan, Finca La Providencia produces high-quality SHB coffees. The high altitude and volcanic soil of the region give this coffee its distinctive flavor profile. It is clean and sweet with a citrus acidity and notes of brown spice and cocoa.
Cultivation
Juan Francisco cultivates a mixture of Bourbon, Typica, Red and Yellow Caturra and Catuai at Finca Alto Refugio. Coffee is shaded predominantly by avocado and gravilea trees. Avocados provide an additional income stream as well.
In 2023, Juan Franscico began irrigating the first 10 hectares of the farm. The plan is to completely irrigate the entire farm.
Harvest & Post-Harvest
After selectively handpicking ripe cherry, cherry is hand pulped and fermented. Following fermentation, parchment is washed in clean water to remove any remaining mucilage. Parchment is laid to dry. Parchment is raked frequently to ensure even drying.
Coffee in Guatemala
Guatemala boasts a variety of growing regions and conditions that produce spectacular coffees. Today, the country is revered as a producer of some of the most flavorful and nuanced cups worldwide. We are proud to work with several exceptional in-country partners to bring these coffees to market.
The Guatemalan coffee industry experienced a major setback with the 2010 appearance of Coffee Leaf Rust (CLR) in Latin America. The epidemic peaked in severity in 2012, and though CLR continues to affect some farms, Guatemala continues to produce high-quality, record-breaking coffees. In 2017, new and varied processing methods pushed prices at the Guatemalan Cup of Excellence contest to record highs.
The quality of coffee being produced in Guatemala is increasing, overall, due to the diversity of the industry’s producers. There are more and more small holder farmers producing exceptional coffee at high altitudes. Cooperatives are becoming more appealing to so many smallholders because they often offer farmers financing and other support for improving their farming and processing and are frequently able to offer higher prices for cherry than middlemen. Many cooperatives have initiated quality improvement training for farmer members and are becoming more adept at helping members market their coffee as specialty.