Finca La Soledad, Guatemala, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Tropical, citrus peel and toffee
COFFEE PROFILE
Roasted for filter, this Washed H1 lot exhibits varying sweetness and citrus qualities. Sweet, tropical notes transition into toffee as it cools, and are accompanied by a caramelised quality similar to toffee.
| TASTES LIKE | Tropical, citrus peel and toffee |
| ROAST | Filter |
Story
Finca La Soledad, nestled in Guatemala's Acatenango region, has been lovingly managed by the Pérez family since 1895. Spanning approximately 90 hectares, the farm is a harmonious blend of coffee cultivation and preserved natural forest. The unique terroir, enriched by volcanic soil and a microclimate influenced by the nearby Pacific Ocean, imparts a nuanced complexity to their coffees.
Faced with a leaf rust outbreak in 2011, the Pérez family introduced resilient coffee varieties, including the H1 Centroamericano hybrid. This specific lot, the Guatemala La Soledad H1 Washed, is celebrated for its sweetness and complexity, featuring flavours of raspberry, plum, and a hint of violets. Currently managed by Henio Pérez and his son, Raúl, the farm is committed to continuous improvement in coffee production. Raúl oversees on-site milling and has established a cupping lab to ensure direct quality assessment.
The family's dedication to meticulous processing and quality control has earned Finca La Soledad accolades in the specialty coffee community, including recognition in the Guatemalan Cup of Excellence. The farm's name, "La Soledad," honours Soledad del Carmen, a Pérez family ancestor. The Pérez family's commitment to sustainable practices is evident in their Rainforest Alliance certification, reflecting adherence to ecological and socio-economic standards. Through generations, they have maintained a legacy of high-quality coffee production, seamlessly blending tradition with innovation to meet challenges and market demands.
| PRODUCER | Pérez Family |
| REGION | Acatenango Region |
| VARIETAL | H1 |
| PROCESS | Washed |
| ALTITUDE | 1650-1850 masl |
Origin
Acatenango Region, Guatemala
The Acatenango region of Guatemala, renowned for its rich volcanic soil and high altitudes, has been a key player in coffee cultivation since the late 19th century. As the cochineal dye industry declined, coffee emerged as a major export, attracting settlers to Acatenango's fertile lands. German immigrants in the early 20th century further developed these estates, introducing advanced techniques that are still in use today. Positioned between 1,500 and 2,000 meters above sea level, Acatenango's unique microclimate, influenced by the Fuego volcano, enriches the soil, enhancing coffee plant health and bean quality.
Acatenango's warm Pacific breezes and cool mountain air create significant temperature variations, which slow cherry maturation and enhance flavour complexity with bright acidity, floral hints, and caramel sweetness. Recognized globally as a specialty coffee region in the late 1990s, Acatenango was designated one of Guatemala’s eight official coffee-growing areas by Anacafé. The region's coffees frequently compete in the Cup of Excellence, reinforcing its reputation for exceptional microlots. In response to a coffee leaf rust outbreak from 2012-2014, farmers adopted disease-resistant varieties like H1 Centroamericano and SL28, alongside improved agronomic practices.We have proudly purchased coffee from Acatenango several times over the last five years, supporting its rich history, ideal conditions, and unwavering commitment to quality that sustain its prestigious status in the global specialty coffee market.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 7-20 days after roast |
| Brew Parameters | Dose 20g in a V60 and add 300g of water in 5 pours of 60g at 90 degrees C. Start with a 60g bloom for 32 seconds then allow water to drain through each subsequent time before adding more water, aim to finish the brew at 3:00. |
| Best Freeze Date | 8-12 days after roast |
