Finca Ceylan y Anexos, Guatemala 

Finca Ceylan resides in the San Miguel Pochuta area of Chimaltenango, at an altitude of 1300 metres above sea level. The region is also rich in volcanic soil. Like many producers we work with, Dariush Echeverria is a firm believer of both quality and sustainable farming practices. 

Following his philosophical approaches. Dariush invested in wastewater treatment facilities. Coffee residues from the wet mill are used as organic fertilizer in the coffee plantation, creating a self-sufficient system. Wastewater is also filtered through oxidation tanks to avoid contamination to surrounding water sources. 

Finca Ceylan contributes to that system by investing in local infrastructure and education as well as employing local labour to maintain the farm throughout the year. They also achieved Organic as well as Smithsonian Bird Friendly certifications.

The Bourbon varietal is favoured for its excellent cup quality, though it has low yield and is also highly susceptible to diseases like coffee leaf rust and cherry borers. Bourbons are valued for its complex acidity, and has a caramel-like sweetness and texture. Typically red in color, the orange Bourbon is a natural mutation and generally has higher sweetness. 

As demand for specialty coffee increases, different producers has directions - some are quality driven, some driven by sustainability. The Finca Ceylan Orange Bourbon falls under the category of ‘rare’ as firstly, of Darish’s efforts and purpose. We respect and recognise his efforts of keeping his farm both environmentally and humanitarian sustainable. These efforts are translated into the quality of the rare mutation of the orange bourbon. 

Finca Isnul, Guatemala
We have been working with the Finca Isnul family as part of our direct-to-origin program since 2014. Owned and operated by the Anzueto family, Finca Isnul is part of Danny Perez’s Family Bonds union of farms. Finca Isnul has been producing some of the most outstanding Pacamara varietals in Guatemala, and that is part of the reason behind why we keep buying from the Perez family time and time again. 

Under the guidance of Family Bonds, Leticia and Lorena, the current stewards of the farm, have applied a new hybrid processing technique to their highly-prized Pacamara varietal. They have taken a small percentage of their already small volume of Pacamara and applied the NatWashed processing technique. 

Coffee cherries are first rinsed with water, and the floaters removed, which helps to prevent earthy, unpleasant flavors, creating a clean cup. They are then dried on raised beds, kickstarting fermentation for 48 hours, until the coffee turns a dark raisin color. Thereafter,  the cherries are rehydrated for another round of fermentation, in cold water for 2-3 hours, before being depulped and washed in the traditional manner. 

The processing is finished with a combination of raised beds and mechanical drying, which contributes to consistent drying, allowing them to control the flavor profile. This unique process not only creates a unique spectrum of flavours, but also retains the crispness and vibrancy that is the hallmark of Finca Isnul.