I'll have another.
strawberry leather ✢ milk chocolate ✢ mushy peaches
Origin: GUATEMALA & KENYA
Region: Cobán & Kirinyaga
Farm: Finca Santa Isabel & various smallholder farmers
Owner: Luis Valdes
Varieties: CATURRA, CATUAI, SL-28, SL-34, BATIAN, RUIRU 11, & K7
Processing: WASHED & SUN DRIED
Elevation: 1400M & 1800M
The "I'll have another" series is our most versatile blend as it can be had as a plain drip, pour over, & (especially) cold brew. This blend is mostly from Guatemala providing most of the flavors while the bit from Kenya gives a more complex body yet smoothing out the mouthfeel. Have fun with this blend by trying it in all it's iterations & let us know which you loved the most!
About the farm:
Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca Santa Isabel is situated on 300 acres of high, but relatively level, fertile land. Finca San Isabel was first acquired by Luis Valdes II’s great-grandfather in 1875, when the land was granted to the Valdés family by Guatemala's President; however, the farm was passed out of the hands of the family when it was inherited by a nephew who sold it to a third party. It took time for the farm to return to the Valdés family, who took charge again in 1960 when Luis Valdes I purchased it, bringing it back into the family. He started the coffee plantation in 1965.
Don Luis and his son - also named Luis (nicknamed ‘Wicho’) - manage the farm as general and agricultural manager, respectively. Now Luis IV (5 years old), Wicho’s son and Luis’ grandchild, spends his school holidays at the farm, much as his father did when he was young.
Wicho’s background in agronomy, combined with his passion for coffee farming, has led him to implement experimental practices that are paying off, as well, in the battle against coffee leaf rust. The farm’s innovative pruning schedule, which took some 15 years of experimentation to develop, has succeeded in greatly reducing the severity of rust’s impact on the plantation. Plants are pruned according to a five row/five year cycle that is further fine-tuned according to each plant’s need for aeration and light. This helps to minimize applications of chemical fertilizers and pest control – in some cases, reduced by half of what their neighbours have to apply - by reducing excess humidity and fungal diseases. Furthermore, frequent application of lombricompost (mostly the by-products of wet-processing) has enabled them to reduce their applications of chemical fertilisers by more than 15%.
Santa Isabel trains and employees 40 permanent workers year-around; up to 500 seasonal labourers are brought in for the coffee harvest. Wicho has commented that although many farms in the region find it increasingly difficult to secure labour for the entirety of the harvest, Santa Isabel has a stable and reliable work force, despite their reputation for being very demanding with regards to selective picking. In addition to paying fairly, a picker at Santa Isabel can harvest up to 160 pounds of cherry a day, which means many of the same workers come back year after year!