Guatemala Buena Vista | House Roasting Roastery | 227G

A new harvest from Guatemala that can make you a cup of coffee to start your morning and your day in the desired way! Coffee information: Farm: Maria Cristina. Region: Antigua, San Juan, Guatemala. Elevation: 1900 meters above sea level. Processing method: Washed. Variety: Bourbon, Caturra. Notes: Fig, flowers, chocolate, apple acidity. Espresso & V60 We are proud of the roasting house's visit to the farm in 2019, and we were truly impressed by the efforts of Don Bernardo, Maria Cristina, and their Solano family due to the efforts they make to ensure high-quality coffee cultivation. The location of the coffee cultivation is often a distinctive feature. This is certainly true for coffee grown in the area surrounding Antigua in Guatemala. But contrary to what might be assumed from the location, there are many subtle details of this harvest from Finca Conscepción Pixcaya in the Antigua region in San Juan Sacatepequez. The management of the farm on this 250-acre property is a prime example of the complexity that complements the natural advantages of the area. For instance, less than half of the farm is planted with coffee, while the rest is a protected natural reserve teeming with biodiversity. In the areas where coffee is cultivated, shade trees cover at least 50 percent of the space, which is a key tool for cultivating sensitive genetic varieties and protecting the environment on the farm. The diversity also includes macadamia and avocado cultivation, as well as pine and cypress forests. In 2003, Conscepción Pixcaya was nominated by the Food and Agriculture Organization of the United Nations (FAO) for its efforts in reforestation. Processing details During the post-harvest stage, great care is dedicated to understanding the ideal ripeness before harvesting. The wet mill equipment has been updated to ensure efficient and environmentally responsible processing. For this batch, the cherries are floated to remove less dense and damaged coffee before pulping. After pulping, the mucilage is removed using a device to eliminate the liquid, significantly reducing wastewater. The washed coffee is then soaked in clean fresh water for 24 hours. Afterwards, the coffee is gently dried on beds for two weeks to reach a moisture content of 11 percent.