<p>Finca Capetillo is located in the Antigua Valley between the Agua, Fuego, and Acatenango volcanoes. Capetillo’s coffee has the Antigua Guatemala denomination of origin and is a member of the Antigua Coffee Producers Association (APCA), which certifies the origin of all the coffee produced within a strictly determined area. The Antigua region has ideal coffee growing conditions. The high altitude, mild temperatures of 20 to 26˚C during the day and 10 to18˚C during the night, perfect rain patterns during the year and rich volcanic soil, provide a unique ecosystem for growing coffee. </p> <p>The finca, owned by Pedro Echeverria (6th generation), has its own wet &amp; dry-mill located close to the village of Alotenango. This year we bought a fine ‘Bourbon’ lot from Capetillo that represents the quality coffee they grow and produce year after year. </p> <p><strong>REGION:</strong> antgua (sacatepequez</p> <p><strong>LOT:</strong> 'bourbon' (shb - ep)</p> <p></p>

<p class="PDq2pG_selectionAnchorContainer"><strong>Guatemala – Jacinto Ojo de Agua – Washed Bourbon</strong><span class="PDq2pG_selectionAnchor"></span></p> <h3>Short description</h3> <p>A bright and naturally sweet Bourbon from Huehuetenango, produced at 1,800 metres by brothers Francisco and Pedro Jacinto. Its sparkling acidity and distinctive fruity character reflect the exceptional high-altitude terroir of this renowned Guatemalan region.</p> <h3>Full description</h3> <p><strong>A high-altitude coffee from Huehuetenango</strong></p> <p>This Bourbon coffee is produced by brothers Francisco and Pedro Jacinto in Ojo de Agua, San Pedro Necta. Their 15-hectare farm lies at an altitude of 1,800 metres in Huehuetenango, one of Guatemala’s most celebrated coffee-growing regions.</p> <p>Since 2012, the brothers have worked with Rosma Coffeelands to improve quality and ensure full traceability. This partnership allows them to preserve the individual identity of their coffee rather than blending it with coffees from numerous other farms.</p> <p><strong>Careful harvesting and processing</strong></p> <p>The ripe coffee cherries are selectively handpicked and pulped on the farm using a drum pulper. The coffee is then fermented in tanks for 40 hours before being washed with clean water.</p> <p>The parchment coffee is sun-dried on patios for approximately 8 to 10 days and regularly turned to ensure even drying. After drying, it rests for around two months in a low-humidity warehouse in Huehuetenango before being prepared for export.</p> <p><strong>In the cup</strong></p> <p>A bright, sweet and elegant coffee with sparkling acidity and a distinctive fruity character—qualities for which Huehuetenango coffees are renowned.</p>

<p>Finca Pampojila is located south of the village of San Lucas Toliman on the southside of the stunning Lake Atitlan. The farm was established back in 1850 and since 2012 owned by Alex Herrera (Agropecuaria Atitlan SA). Almost half of the finca is used to grow coffee and the other half is wild forest.</p> <p>Over the last years the finca has been renovated and that process continues in the next years. The part of the farm that we selected this lot from was renovated in 2013.</p> <p>After visiting the farm a couple of times over the last years we finally started collaborating in 2019. We are pleased with the hard work conducted and the consistent fine Atitlan coffee they produce year after year (multiple regional gold medals in ANACAFE’s regional contest confirm our cuppings). </p> <p><strong>LOT DESCRIPTION:</strong>This specific lot is a 100% Caturra selection (120 bags of 69kg) from the ‘San Julian’ spot on the farm. REGION: SOLOLA (LAKE ATITLAN)</p> <p></p> <p><strong>REGION:</strong> solola (lake atiltlan)</p> <p><strong>LOT: </strong>san julian' micr-lot (shb - ep)</p> <p></p> <p><strong>PACKAGING TYPE &amp; SIZE:</strong>46kg JUTE BAG + GP</p>