ORIGIN

Finca El Zapote is located in the heart of Guatemala's Acatenango coffee region, right in the center of the village of Socorro. Julio, the farm's owner, has devoted his entire life to growing and caring for coffee.

Julio's objectives are precise and clearly defined, and each year he implements the necessary actions to achieve them. His priority is, of course, quality, but quality achieved in a sustainable manner, with respect for the environment and people.

Four years ago, Julio renovated his washing station to reduce water consumption, making coffee processing more efficient and environmentally friendly.

In recent years, he has also focused on planting new varieties, particularly H1 hybrids. The result is a high-quality cup, but also an increase in production volumes. Drying is another major area of focus on the farm.

Julio designed and built a system of three-tiered raised African beds, allowing him to experiment with different techniques and methods of drying and processing coffee.

In 2022, he began experimenting with anaerobic processes, thereby developing and enriching his coffee offering.

Finca El Zapote has three certifications: Rainforest Alliance, UTZ, and 4C, guaranteeing environmentally friendly production.

The coffees from Finca El Zapote reflect Julio's strong character, his passion, his rigor, and his deep love for a life dedicated to coffee.

PROCESS

After harvesting, the cherries underwent a 16-hour dry fermentation process before being pulped and then dry fermented in vats for a further 14 hours. The coffee was then washed and dried for 12 days on shaded patios to preserve the aromatic clarity and balance of the cup.

NOTES

This year, Julio's Caturra, from Finca El Zapote, is bursting with character: sweet, rich, almost jam-like, with a lovely liveliness carried by notes of wild berries. An addictive cup that you'll want to come back to again and again.

RECOMMENDATION

Parfait en espresso, cappuccino et latte. Ce café du Guatemala convient aussi bien aux préparations en piston / french press et cafetière italienne de type Bialetti.

To prepare this espresso, we recommend you first grind 18.5g of coffee (fine grind) and then extract around 45g of liquid in 25 seconds.