About This Coffee
Pedro and Enrique Brol own and operate Finca San Francisco Cotzal in Triangulo Ixil, Quiche. Their 2,200 hectare farm has a range of individual microclimates. The average altitude on the farm is 1,400 meters above sea level where the warm days and cool nights create the ideal conditions for cultivating sweet, dense cherry.
Cultivation
The total farm is 2,200 hectares. The Brol family cultivates a range of coffee varieties including Catuai, Castillo, Marsellesa, Lempira and Bourbon. Coffee is cultivated on 1,000 hectares and the remaining 1,200 hectares are dedicated to forest preserves.
Harvest & Post-Harvest
Ripe, red cherry is harvested and processed on the farm. Cherry is pulped on a classic pulper and then fermented in water for 24 to 35 hours, depending on ambient temperature. Following fermentation, parchment is washed in clean water and laid to dry on raised beds and patios. When the weather is no cooperating, parchment is finished in mechanical dryers. Parchment is raked frequently to ensure even drying. It takes approximately 10 to 12 days for parchment to dry. Once dry, parchment is stored on the farm for about a month before being transported to a warehouse and dry mill near Guatemala City.
Strictly Hard Bean (SHB)
Strictly Hard Bean (SHB) specifies the altitude at which the coffee was grown. A coffee must be grown at 1,200 meters above sea level or higher to be considered SHB. The higher altitude and lower temperatures mean that the coffee fruit matures more slowly, creating a denser bean.
European Preparation (EP)
EP stands for European Preparation. EP beans are Screen 15+ with a low defect tolerance.
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.