Guatemala
Finca Noelia
Pablo Bamaca
Flavours of cooked fruit, raisin, and toffee
Body
Acidity
Best as black espresso/filter
Pablo Bamaca owns a 1.68-hectare farm called Noelia, where he grows Bourbon and Caturra varieties under a cover of shade. His farm is certified organic, and butts right up against a mountain range at high elevation: over 2,200 meters. Coffee on Finca Noelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It’s washed two or three times to remove the mucilage, then dried on patios for three or four days.
-
Producer
-
Pablo Bamaca
-
Country
-
Guatemala
-
Region
-
Sipacapa, San Marcos
-
Altitude
-
2261m above sea level
-
Varietals
-
Caturra,
Bourbon
-
Process
-
Washed
-
Harvested
-
April 2021
-
Body
-
Medium
-
Acidity
-
Medium
-
Roast style
-
Omniroast
What makes up Guatemala Finca Noelia Pablo Bamaca?
Varietals
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 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
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.
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
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.
Subscribe to a world of coffee
Discover a new single origin coffee every two or four weeks, with no delivery fees.
Pause, cancel or change at any time.
Subscribe now