Guatemala, San Antonio

Ab: 7,50 €

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San Antonio Micro Lot
Processed at Finca El Hato, Guatemala
Perfect balance between sweet milk chocolate, and orange citrus acidity
for a full body coffee with a pleasant after taste
Micro Lot: San Antonio
Lot Size: 15 Bags of 69kgs (152lbs)
Varietals: Bourbon, Caturra, Catuai
Processing: Fully Washed and dried on patio
Lot Size: 17 Hectars (42 Acres)
Total Production: 220 46kg (102lbs) bags of Parchment
Altitude: 5,500 – 5,724 ft (1,675-1,745 mts) above sea level
Rainfall: 900mm (35 inches) per year
Water supply: Rainfall is the only water supply in the region
Shade Trees: Cujes and Grabileas
Owner: Oscar Guicoy
Town/City: San Martin Jilotepeque
Region: Antigua
Family History/Historia Familiar:
San Martin Jilotepeque, a valley over from Antigua and it is a relatively new
region for coffee growing in Guatemala. It is a very dry area, however the soils
are virgin; with coffee being the first crop ever harvested. This gives the region
a great advantage due to the amounts of nutrients founds in the land.
Coffee from the area tends to be exported as an ‘Antigua’ coffee. However we
believe it deserves to be recognized as a region in itself.
Oscar Guicoy started farming and trading coffee around San Martin since he was
18 years old, now 15 years later he is the key person in the area.
He has a very small which produces one of the best coffees in the area.
Since this area has little to no water sources – no lakes, fresh water springs,
rivers – having a wet mill, which requires lots of water to operate, is not viable.
This is why the region is know for having a strong ‘cherry’ market. We
purchased this coffee in its cherry form and drove it over 2 hours to our very
own wet mill in Finca El Hato.
Finca El Hato and Washing process:
Finca El Hato has been in our family since 1938, when purchased by Don
Enrique Topke. It is now managed the third and fourth generations (My
father and I). El Hato is located in Barberena, in the Fraijanes Coffee Region at
4,800 ft above sea level. This farm has always produced a balanced and
sweet chocolaty cup loved by many. The coffee has been exported for over 50
years to Europe, North America and Japan.

Last year El Hato suffered immensely from Roya (Coffee Leaf Rust) – loosing over
60% of its production. It has been very sad for us to see the attack and loss. But
as with any difficult situations many new possibilities emerge. We have since
planted over 200,000 new trees of different varieties resistant to Roya – on the
picture, for example is our Icatu Nursery of 9 month-old plants. Along with that
we have also adopted many new methods of keeping our plants well fed
and healthy – with Lombricompost – Organic food.

Another great project we have been working on in El Hato is a new school. For
the course of 6 months this school went a massive reconstruction, or better
said, a construction itself.This run down building used to be an abandoned
public school on a neighboring lot of Finca El Hato, in Barberena. When we took
over the lot along with the building, we decided it was best to rebuild the school
for the local children. After much effort from local workers we enthusiastically
announced the opening of the new School to the public.
The School has been functioning as a public school for over ten years now and it
educates over 400 children from the age of 5 to 18. It offers morning, afternoon
and evening classes to maximize the use of the building and
accommodate everyone’s schedule. Most of the students are children of coffee
workers or pickers at the farm. However the school also welcomes any other
children in the area. After such great success – we are onto building two more!
The coffee goes into the siphon where, with water, we separate the good
cherries, which sink, from the bad ones – which float.
They then go into the de-pulpper and are again sorted by density and size. They
sit in fermentation tanks for 12-18 hours and then are fully washed and dried on
the patios.
The pulp of then transported to our Lombri-compost project where we make
organic fertilizer.
Below you will find a sequence of videos from this process:

The wet mill de pulping the coffee that arrived today #twcs

A video posted by Third Wave Coffee Source (@twcs) on

Part #2

A video posted by Third Wave Coffee Source (@twcs) on

Part #3

A video posted by Third Wave Coffee Source (@twcs) on

Package: Grain Pro – a multi-layer plastic bag made to preserve freshness and
aroma for longer keeping our coffees at their best.
Cupping Notes
SCAA Score: 86

Nadine Rasch