Our Guatemala component comes from San Carlos - a 16 hectare farm owned by Ana Maria and Estela Durán, the same producers who own Villa Estela and San Ignacio. These three farms are historic farms founded by Carlos Durán in 1850 and are situated amongst the ruins, tiendas and restaurants of downtown La Antigua, Guatemala. The farms have passed through several generations of the Durán family and that familial pride shine through in the coffee they produce. The three farms have been managed for over 50 years by Jorge Alberto Zamora. Zamora was born on the San Carlos farm, while his father managed the farms before him for 65 years, and as such, has seen many of these plants grow from seedling to adults. The main cultivar that grows at San Carlos are 100 to 135 year old Bourbon varietals. They are grown in such a way that once they reach a certain height, they actually bend and grow towards the ground, enabling harvesters to easily reach all of the ripen cherries without stunting the growth of the trees. In order to keep these trees productive, plants are harvested every two years, which follows their normal production cycle. Most farms will stress their plants to produce fruit every year, but this can stress the trees and shorten their productive lifespans. Along with the old growth Bourbon, San Carlos also grows Caturra and Catuai. Antigua is known for its rich, volcanic soil and cooler evening temperatures. Coffees from this region tend to be rich and complex, with citrus and chocolate notes. In order to protect the coffee trees during the cooler evenings, Finca San Carlos uses Gravilea trees to shade and protect the shorter coffee trees from frost. The taller shade trees still allow plenty of air movement through the farms in order to keep humidity from getting too high.
Metapan, the largest component in our new espresso blend, comes from the Metapan Region of Northern El Salvador. This region sits right on the Trifinio Biosphere Reserve, where El Salvador, Honduras and Guatemala all meet. Elevation and temperate climate in this region play a pivotal role in creating ideal growing conditions for exceptional coffee. Metapan is a regional lot and is made up of coffee from several small-scale producers in Metapan who bring cherry to the El Borbollon dry mill for processing and export. El Borbollon is a milling station in Santa Ana that is committed to working closely with their producers, maintaining long lasting relationships and sharing exceptional coffees from El Salvador. The dry mill has been helping their community of coffee producers gain access to the market since 1985 and strives to continue this work. Our new iteration of O1 is an approachable blend that is lively with notes of tangerine, dark chocolate and clover honey. It is balanced and bright, with smooth honey undertones. We hope that the hard work and dedication of these producers shines through in your cup, regardless of whether you choose to drink your espresso straight up or with milk.
GETA BORA LOT #3
One of the components of our 01, which lends a punchy, fruit forward acidity to the overall blend, is from the Geta Bora Cooperative in Ethiopia. It is an incredibly young cooperative in comparison to their neighbors, but their member’s prime locations, soaring altitudes, and rich organic soils lend to a sparking and complex cup. Farmer members here cultivate coffees at altitudes between 2000 and 2200 masl and have around 2-3 hectares of land each in a highly forested area of Illubabor, namely the Metu Bishari forest. As is the case across Ethiopia, much of the coffees grown locally are organic by default, and consist mostly of old, naturally indigenous heirloom varieties. Geta Bora Cooperative was established in 2018 and has grown swiftly over the last two years to over 200 members. The founding members worked in tandem with grants from the German Government and the greater Kata Maduga Cooperative Union to form this group with hopes of fostering unity and to share in addressing issues they faced finding good buyers for their coffee and improving standards of production. Part of Geta Bora’s growth and strength lies in being part of the Kata Muduga Multipurpose Farmer’s Cooperative Union - an overarching organization that includes some of the best known, highest quality producing washing stations in the country. Once producers deliver coffee to the Kata Maduga washing station, cherries are gravity sorted before being depulped using a Penagos Eco Pulper. The coffee is then soaked in clean water in concrete tanks for 10-12 hours before drying; first skin-dried for eight and a half hours and then sorted under shade. After the initial drying, the coffee is then sun dried for approximately 12 to 14 days on raised drying beds.