Guatemala Finca San Sebastián Natural Bourbon 2013


Bean name Guatemala Finca San Sebastián Natural Bourbon 2013
Country Guatemala
Region Antigua, Guatemala
Other info Varietal: Bourbon


This coffee's farm is located in a region well known for some of the most interesting and renowned coffees 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 and 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's a huge farm. But San Sebastian's owners know that every coffee grown there is not specialty and are very careful to access the quality and cup profiles of each lot, in order to find only the very best lots to be marked with their name.

The farm was founded over 100 years ago and now is in the hands of the 4th generation of the Fallas family, Estuardo Fallas Castillo, who is the great grandson. He has been taking new trends in coffee, maintaining the quality and expanding it over the years.

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 pulped natural and natural coffees, also with the varietals Bourbon, Caturra, and Pacamaras, and separate lots. It's this progressive approach to farming that makes San Sebastian stand out.

This is the Bourbon varietal and is the natural processed one.

In the cup expect a huge body. This is full of raisins and dark chocolate. It's a clean natural with a chewy body and great balance.

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

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:
Dark chocolate, raisins, chewy, big body, balance.

Good filter?:

Good espresso?:

Cupping notes

Clean cup 6/8
Sweetness 6/8
Acidity 6/8
Mouthfeel 7/8
Flavour 6/8
Aftertaste 8/8
Balance 6/8
Overall 7/8
Correction +36
Total 88

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