Sweile | La Martina

No Laporfinca, no Lapor, one of the many coffee farms that spread in Guatemala in the Ciudad area specifically, covers an area of 70 hectares at an altitude ranging between 1980-1300 meters above sea level, managed by a man named Francisco who is from the fourth generation of a family that has known nothing but coffee cultivation for nearly eighty years. According to Cheepsy — as his friends like to call him — sustainability holds a place of utmost importance; therefore, he has diligently worked to rehabilitate and rebuild the farm, investing large sums of money to preserve the coffee trees and keep the agricultural environment vibrant. He achieved remarkable success in making it a training center for emerging farmers on coffee processing, hosting the first international coffee processing course in 2020 AD, and continues to offer educational courses since then. This crop was processed using the dry method, and the result after roasting was a blend of hints of sweetness and fruitiness suitable for espresso and drip beverages. Hints: brown sugar, red grape, jasmine Processing: dried Altitude: 1980 - 1300 meters Variety: Bourbon Red