Guatemala

Finca La Bendición

Amilcar Perez

Released September 23, 2020

Flavours of red cherry, cola, brown sugar
Body     Acidity

Buy Finca La Bendición Amilcar Perez online


This week we’re sharing our subscription coffee from Guatemala for the year, with this crop from Amilcar Perez’s farm Finca La Benedición.

It’s a 1.2 hectare farm in Canalaj, within the Huehuetenango region that might be familiar. where he has just about 500 coffee trees planted.

After the ripe coffee is picked, it’s depulped that same day, then fermented for 18–28 hours. Once fermented, it’s washed two or three times and laid out to dry on patios or nylon for 3–4 days.

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

The region of Huehuetenango is a non-volcanic area characterised by high altitude and a predictable climate. It’s often considered to produce the highest quality coffee in the country – characterised as the most fruit-forward and can be the most complex of what Guatemala has to offer.

The geography that helps produce the region’s flavours also creates challenges: most farmers are required to process their own coffee, rather than attempting the difficult journey to transport the cherry to a mill for processing.

Country

Guatemala

Region

Canalaj, Huehuetenango

Altitude

1750-1800m above sea level

Varietals

Bourbon, Caturra, and Pacamara

Process

Washed

Producer

Amilcar Perez

Harvested

February 2020

Body

Medium

Acidity

Balanced

Map showing location of Guatemala Finca La Bendición Amilcar Perez

What makes up Guatemala Finca La Bendición Amilcar Perez?

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated Typica plants, that naturally mutated.

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.

Pacamara varietal

A cross-breed between Pacas and Maragogype, developed in El Salvador in 1958

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.


The Huehuetenango region of Guatemala

A non-volcanic region of Guatemala characterised by high altitude and predictable climate. Often considered to produce the highest quality coffee in Guatemala

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.

Coffee delivery: coffee in resealable bag and farm information card

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