Social Coffee - Guatemala - LOS PINOS


PROFILE: Blackberry, GreenTea, Chocolate
REGION: Huehuetenago, Guatemala
VARIETAL: Caturra | Bourbon | Catuai
PROCESS: Washed
ALTITUDE: 1500m
Finca Los Pinos is owned and operated by Rodrigo Velásquez Pérez. This farm is a total of 3.7 hectares of which 2.6 is planted with Caturra, Bourbon and Catuai, totaling about 12,000 trees. Cherries are picked at peak ripeness, depulped on the same day, and fermented dry for a period of 18-24 hours depending on the weather conditions. Once the fermentation is complete, coffee is washed twice and transferred to a patio for the drying process. Again, depending on the weather, this drying process takes anywhere from 4-6 days. Throughout this process, coffee is moved multiple times a day to ensure an even moisture level throughout the lot. Rodrigo mentions that the changing climate, specifically higher temperature averages, is contributing to more challenges during cultivation and harvest. Roya is becoming more prominent because of this. In the future, Rodrigo’s goals are to expand his farm by planting some smaller plots of new varieties.