Guatemala - finca Gardenia - Eddy Lopez

Region: Huehuetenango
Farm (Farmer): Eddy Macdonald López, Finca Gardenia
Altitude: 1900 m above sea level
Variety: Caturra
Processing: natural
Acidity:
Flavor Profile:
Recommended preparation:

ORIGIN

Finca La Gardenia rises high in the mountains, set in unspoilt natural surroundings
a paradise where environmental care becomes the heart of the entire farm. Eddy commits to
protecting the farm's trees and the diversity of animals and birds that depend on them
trees. At the same time, he makes sure that the nearby springs are not polluted
water. It is even possible to see the Quetzal, the majestic national of Guatemala, on the farm
birds. This farm has received various environmental certificates such as
Rainforest Alliance, which confirm its commitment to protect the fragile ecosystem
Huehuetenanga.
For Eddy and his family, sustainability is not just a word, but a key principle
to achieve excellent coffee quality. The farmers on this farm work with exotics
coffee varieties and use different processing methods to underline the unique
the coffee potential of this area. By carefully monitoring every step in the process
is Finca Gardenia able to produce coffees that excel in quality and reflect
care for the environment and love for tradition.

VARIETY

Caturra is a popular variety originally from Brazil. It has compact trees and tall
fertility. It offers a sweet taste with notes of chocolate, fruit and nuts. Bourbon: Bourbon
is a historical coffee variety. It has a full flavor and a balanced profile with notes of caramel,
chocolates and fruits. It is valued for its quality and rich aroma.

CULTIVATION

This coffee is carefully harvested at optimal ripeness, the cherries are then carefully picked
spread out in the courtyard to dry just four hours after harvest. The first five days of drying
takes place on the patios under the sun's rays, where he stays from 9:00 a.m. to 3:00 p.m. every day.
Workers regularly rotate all cherries every hour to ensure a thorough and
even drying. After the first five days on the patios, the coffee is transferred to African
bed where it completes its drying process. Cherries from
9am to 4pm and are carefully rotated every hour. Once the coffee is finished
a total of 22 drying days, the drying process is finished.
This coffee is then stored in clean bags, waiting for the moment to be
ready for delivery to the warehouse and then transported to the dry mill. Naturally
processed coffees are dehulled in a warehouse in Fraijanes. The whole process is
executed with maximum precision and care.