Guatemala Finca La Hermosa Catuai Washed 2013


Bean name Guatemala Finca La Hermosa Catuai Washed 2013
Country Guatemala
Region Acatenango Valley
Other info Varietal: Catuai


The farm is within the municipality of Acatenango neighbouring the towns of San Antonio Nejapa and Los Planes. The Acatenango Valley is very close to the Fuego volcano, this coffee benefits from sandy soils full of minerals from previous eruptions of the volcano.

La Hermosa or “The Beautiful” is owned by Max Fernando Pérez Ríos who acquired it in 2010, the farm used to be called Finca La Colina and was previously owned by Mateo Mejia Mazariegos. The farm is famous and won various national and international awards for his coffee. La Hermosa was split into five working sections: La Colina, San Miguel, El Pensativo, El Carmen and San Mateo.

In 1950 Mr. Mateo Mejia passed ownership of “San Mateo” to his son Jose Maria Mejia Monzon. After just seven years running the farm, Jose handed the reins to his son, Carlos Mejia, who successfully managed the farm until 2002. At this point, San Mateo was split further into four by his four children, Carlos Humberto Mejía, Thelma Mejía, Virginia Mejía, and Manuel Mejía.

In 2010, at just 26 years old, Max acquired the four parts of the farm and reunited it to what is now known as “Finca La Hermosa”. Max Perez, who himself is the third generation of coffee farmer descending from Huehuetenengo, grew up on his family’s coffee farms. He now manages every process at Finca La Hermosa, from the coffee nursery and the planting of new varietals, to the harvest, the wet milling and the sun drying on patios, finally the selection of the parchment and the packaging at the farm.

An interesting part of the production is the unique fermentation time in the tanks which is 36 hours with no water. Max believes this is why the the flavours are so bright. They are also playing with the drying time on the patio so they can avoid the Old Crop flavours in the crop.

In the cup expect apricots, followed up by a delicious vanilla, that reminds me of melted ice cream, with an overtly sweet finish. This is also in the mouthfeel that's creamy and viscous.

Farm Owner: Max Fernando Pérez Ríos
Farm Size: (4,000 cuerdas)
Total Production: 1,000 qunitales
Varietals & Percentage: típica (50%), bourbon (25%), caturra (10%), Catuai (5%) pache (5%), geisha (5%)
Shade Trees: Grabileas (95%) y chalúm (5%)
Rainfall: 1500 a 1800 mm
Altitude: 1800-2100 masl
Water supply: Finca La Hermosa have 3 different water borning and one river called (Rio del Carmen)

Roasting Information:
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:
Apricots, vanilla, melted ice cream, sweet, creamy viscous mouthfeel.

Good filter?

Good espresso?

Cupping notes

Clean cup 6/8
Sweetness 8/8
Acidity 6/8
Mouthfeel 7/8
Flavour 7/8
Aftertaste 6/8
Balance 6/8
Overall 7/8
Correction +36
Total 89

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