guatemala la pia - medium roast

About the Farm:

The fully washed processing is traditional washed depulped cherries which are washed with clean, fresh water and fermented for 24 hours before being dried on patios. Rainfall is approximately about 1,200 mm or 47 inches per year.

Don Victor Calderon is the owner of Finca La Pia and implements a variety of very interesting cultivation techniques. Along similar lines of thought to “dry farms” or “natural wines” in the wine industry, Don Victor believes that the coffee plants should receive as little input as possible ands uses only natural or organic methods to manage the plant health. Unlike many coffee farms around the world, Don Victor does not feed trees with fertilizers and instead uses a California red worm compost, manure and nitrogen fixating plants to keep the soil healthy. To manage the coffee leaf rust, “la roya”, Victor does not use typical sprays but instead applies bentonite clay, which is found naturally in the soil on the farm, on to the coffee leaves. This practice, combined with the organic plant nutrition management yields highly resistant coffee trees with great quality potential!

Being on a dramatic and steep hillside, Finca La Pia is also only planted with coffee in areas that allow for easy and safe movement for the pickers and farm workers. The other half of the farm is steep slopes, rocky terrain and thus left untouched. It is certified by the Guatemalan Institute for forest protection, and registered as a natural reserve, which gives the farm an enclosure that only thick natural forest can provide.

Bag Size: 12 oz

Region: Palencia 
Farm: Finca La Pia
Process: Washed
Roast: Medium
Altitude: 1700-1800

Cupping Notes:
Chocolate, Cinnamon, Floral Fragrance, Clean Finish