El Rincon - Guatemala

€ 11.70

CUP SCORE 87.50 (scaa cup protocol)

Mandarin / Vanilla / Apricot / Cocoa

suggested for espresso and filter

 

PLEASE NOTE
We roast to order all coffees on Wednesday and Saturday, dispatching on next working day. Cut-off time is 8am UTC+1

 

Technical detail

Yolanda Galido         Guatemala  
Producer             Country
 
   Huehuetenango       1500-1700 mt
 Region/Terroir          Elevation   

 

           Washed        Caturra, Bourbon
Pulping process       Cultivar    

 

 February 16              July 16  
     Picked in              Landed in

 

          1800 kg              GrainPro bags 
     Lot size                Arrived in
                                     Self-made
   Rubens Gardelli     drum roaster
  Roast profile by    Roasted on

 

 THE STORY BEHIND

El Rincon sits in the corner of a valley of limestone hills, and so is protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm.

Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals.

Coffee is fermented dry in tiled tanks for 18-24 hours, before being washed and graded in channels. After the mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm. This microlot is from a 5 hectare plot, and was picked over 7 days. The coffee was fermented for 20 hours and soaked for 12 hours.


Wholesale Orders

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If you're a retail store or coffee shop, please Contact Us for more information on any of the coffees you see here.