Guatemala
Francisco Martínez
Finca El Regalo
Flavours of crisp green apple, malt, lime
Body
Acidity
Best as black espresso/filter
Don Francisco Martinez is a 75-year-old coffee producer, resident of Aldea El Chalúm, from the municipality of La Libertad. He has been a member of Esquipulas (COOPESQUI, R.L) for 23 years and a coffee farmer for more than 55 years. He is also part of the Specialty project in the Highlands of Huehuetenango.
Altitude, varieties, good agricultural practices and the immaculate washed process have made it possible for Don Francisco to produce high quality coffee consistently and increase his plot’s productivity. As a result, he serves as a role model for the local coffee farming community who want to earn a better income and better quality of life for their families.
Light Roast podcast episode on this coffee
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Country
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Guatemala
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Region
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Huehuetenango
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Altitude
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1900m above sea level
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Varietals
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Caturra,
Bourbon,
Catuaí,
and
San Ramón
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Process
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Washed
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Body
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Medium
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Acidity
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Medium
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Roast style
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Omniroast
What makes up Guatemala Francisco Martínez Finca El Regalo?
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.
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