Rebelbean Guatemala El Porvenir

The El Porvenir farm covers a staggering 112 hectares of land. Most of it is overgrown not only with coffee, but also with native trees. These provide shade and rich biodiversity for the coffee trees, along with much-needed nutrition in the form of fallen leaves. In terms of soil fertility and nutrient levels, the farm probably owes the quality of its crops to the historical disaster of the Fuego eruption. In 1972-1976, this event covered the entire farm and the plants with more than 50 cm of volcanic dust. It reportedly took almost 2 years to dig the plants back out of the ashes and into the light. The farmers expected the worst, but the coffee trees survived the disaster in good health and, thanks to the rich mineral composition of the ash, are still thriving today. A bit of a paradox, but that's nature.

The farm has been struggling with intense coffee rust for the last 15 years, but has gradually managed to win this uphill battle through better fertiliser application methods and by planting more resistant varieties. However, the farm's financial problems have been severe - owner Erik even had to move to the US for two years to provide another source of income for his family and the farm.

Today, the farm is much better off, employing 5 people steadily throughout the year and another 30 workers during the harvest. The cherries are processed in the La Esperanza cooperative using the usual washed method and dried for about 2 weeks on conventional patios, which are concrete areas specifically designed for drying.

The aroma of the coffee is full and sweet. In the taste you will find a great balance of juicy fruit and creamy milky viscosity with a long aftertaste.

Farmer.

Area.

Variety: Caturra, Bourbon

Processing: Washed

Altitude: 1 533 m above sea level.

Importer: Falcon Specialty Coffees

Roasting: omni roast - suitable for all preparation methods

Flavour profile: pear, white currant, whipped cream