Guatemala - Victor Calderon - Finca La Pia
A crisp and refreshing apple toned acidity is balanced perfectly by notes of chocolate malt and sweet almond paste.
We roast and ship Monday - Friday.
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Technical Information
Producer: Victor Calderon
Region: Palencia, Fraijanes, Guatemala
Harvest: Spring 2024
Varietal(s): Red and Yellow Bourbon
Process: Fully Washed
Altitude: 1700 masl
Exporter: Panorama Coffee
Importer: Panorama Coffee
Agrton Gourmet Color: 96 (light)
Roasters Cupping Score: 86.5
Coffee Story
Victor Calderon produces coffee on Finca La Pia just outside of the town of Palencia in the Fraijanes region of Guatemala about an hour outside of Guatemala City. Don Victor practices bio-dynamic farming on his farm, working with the environment on and surrounding his farm to maintain a functioning ecosystem, of which coffee is just a part. As a result Finca la Pia more closely resembles a forest than a coffee farm. In many areas of the farm, lots of coffee are planted as an understory shrub under old-growth and secondary-growth forests.
In his bio-dynamic farming approach and quest to maintain a healthy ecosystem on his farm Victor works with the environment to ensure the health of his farm and the sustainability of producing coffee on his land. The coffees coming from La Pia are proof that regenerative agriculture is a benefit to both the environment and the quality of the product coming off the land.
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Varietal
Bourbon is one of the most widely known and oldest varietals of Arabica. The varietal was introduced to and named after the island of Bourbon (now known as Reunion Island) by French missionaries from Yemen in the early 1700s. It spread through Africa and the Americas in the mid 1800s. Many varietals today have a lineage tied to the Bourbon varietal. Bourbon is known to have great cup quality but has medium-low volume per-plant production and is susceptible to all of the major coffee diseases.
Processing
This coffee is fully-washed in the traditional Guatemalan method. The coffee is harvested ripe, de-pulped upon arrival to the wet-mill and fermented for 12-18 hours. The coffee is slowly dried on patios during the morning and early evening and covered during mid-day and overnight.
Terroir
Fraijanes is nicely situated for high-quality coffee production. It is a high-altitude region with plentiful rainfall during the rainy season and a distinct dry season with lower humidity and higher temperatures, perfect for harvesting and drying coffee. The numerous active volcanos in the area give the area very nutrient dense soil. Don Victor's agricultural practices ensure the soil on and around his farm is alive and able to deliver a very high level of nutrients to the coffee fruit. This produces dense coffees with high levels of sugar and organic acids.