Guatemala

Finca El Mirador

Vidal Perez Ambrocio

Flavours of melon, toffee, strawberry
Body     Acidity

Best as black espresso/filter

Buy Finca El Mirador Vidal Perez Ambrocio online


Vidal Pérez Ambrocio owns the roughly 1.5-hectare farm called El Mirador, where he grows coffee in the view of the town of Sipacapa.

The coffee here is picked ripe and depulped the same day, then fermented for 12–18 hours before being washed clean of mucilage. It is dried on concrete patios or sometimes on Nylon, and the drying time varies based on the weather but typically takes 4–6 days.

Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.

Producer

Vidal Perez Ambrocio

Country

Guatemala

Region

Sipacapa, San Marcos

Altitude

1600–1800m above sea level

Varietals

Caturra

Process

Washed

Harvested

February 2021

Body

Medium

Acidity

Medium

Map showing location of Guatemala Finca El Mirador Vidal Perez Ambrocio

What makes up Guatemala Finca El Mirador Vidal Perez Ambrocio?

Varietals

Caturra varietal

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Guatemala

Guatemala’s production of coffee first grew in the 1860s on the back of a declining indigo trade, which had previously existed as it’s main export. Up until 2011 Guatemala was in the top 5 highest producing coffees nations in the world, before being overtaken by Honduras.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.

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