||Guatemala Finca San Sebastian Natural Pacamara 2013
This coffee's farm is located in a region well known for some of the most interesting and renowned in Guatemala, Antigua.
Owned by the Fallas family, this is one of the most organised and professional farms in the area. From agronomy right through to the picking processing, every stage is closely monitored like no other farm I have seen before.
These coffees are grown between 1,500 and 1,950 meters above see level on the soil and the edges of the Acatenango volcano, and it is a huge farm. But San Sebastian knows that every coffee grown there is not specialty and they are very careful to provide access to quality and cup profiles for each lot, so only the very best lots are marked with their name.
The farm was founded over 100 years ago and now is on the hands of the 4th generation of the Fallas, Estuardo Fallas Castillo who is the great grandson. He has been taking up new trends in maintaining the quality and expanding it.
On San Sebastian you have always been able to find very good clean washed process coffees, but over the last couple of years they have begun to experiment with Pacamaras, and also to develop processes for natural and pulped natural in Bourbon, Caturra, and Pacamras, and separate lots depending of the altitude and varietal. It's this progressive approach to farming that makes San Sebastian stand out.
This is the pacamara varietal. Pacamaras are a little crazy on the cupping table: they're unique. Add to this a natural processing that's been done by great coffee producers then you get something special. This is the tiniest of nano lots, it won't be around for too long, and I am very pleased to share it with you.
In the cup this is a bowl of glace cherries. Its sticky, sweet, syrup-like mouthfeel only works to make the mind think this more. My cupping notes had 'cherries' written many times, and pictures of cherries all over it. So 'cherries' it is.
Farm: San Sebastian
Farmer: Fallas Family
City: San Miguel Dueñas, Sacatepéquez
Region: Antigua, Guatemala
Farm Size: 420 Hectares
Coffee growing area: 420 Hectares
Altitude: 1500-1950 metres above sea level
Variety: Bourbon, Caturra, Pacamara
Processing System: Natural
This one is great at medium roast to medium dark. Anywhere after first crack and around 20 or so seconds into second.
"Quick Look" Guide:
Sweet, syrup, cherries, cherries.
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