Guatemala Finca Jacinto

Guatemala – Jacinto Ojo de Agua – Washed Bourbon

Short description

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.

Full description

A high-altitude coffee from Huehuetenango

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.

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.

Careful harvesting and processing

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.

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.

In the cup

A bright, sweet and elegant coffee with sparkling acidity and a distinctive fruity character—qualities for which Huehuetenango coffees are renowned.