Guatemala Finca San Francisco Tecuamburro Mountain Water Decaf
Farm:
Finca San Francisco Tecuamburro
Varietal:
Bourbon, Catuaí
Processing:
Fully Washed and dried on patio
Altitude:
1,460-1,770 metres above sea level
Owner:
Sergio Barillas Escamilla
City:
Pueblo Nuevo Viñas, Santa Rosa
Region:
Chiquimulilla / Guazacapán (Fraijanes)
Warehouse:
European, Coffee farming at San Francisco Tecuamburro began under Daniel Barillas Harrarte and his wife, Matilde Arroyo, in the late 1800s. The unique location in the crater of the dormant Tecuamburro Volcano at an altitude of 1,460-1,770m possesses ideal climatic conditions for the production of high quality specialty coffee.
Shade cover on the farm is provided by cujillo and guagua trees. The heavy leaf-fall from these species contributes to the leaf mold which provides a rich soil humus.
Harvesting is done by hand and with several separate passes as the cherries reach peak maturation. The water used in the wet processing comes from fresh water springs on the farm which also provides drinking water to the population in Chiquimulilla and Guazacapán.
Annual production is 1,760 quintales. The farm covers an area of 110 manzanas.
At the start of the 2009 shipments, we sent a small batch of San Francisco Tecuamburro for decaffeination at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear pure waters from the highest mountain in Mexico, the Pico de Orizaba (known as Citlatepetl in the indigenous language) to gently remove the caffeine from the green beans. You can read more at http://www.descamex.com/descamexi.html
Cupping Date:
09 December 2009
Clean Cup:
Clear
Sweetness:
Sugar Browning
Acidity:
Grape/Tartaric
Mouthfeel:
Syrupy, Heavy
Flavour:
Sweet Milk Chocolate, Molasses
Finish:
Long Length
Overall:
We are very impressed with the cup quality of Finca San Francisco Tecuamburro - Mountain Water Decaf, the process has been a great success and in the cup we find notes dark demerara sugar with a juicy mouthfeel, very clean and long Cupping Score:
Cupping Date:
20 November 2009
Clean Cup:
Flawless
Sweetness:
Sugar Browning
Acidity:
Tangy
Mouthfeel:
Heavy, Oily
Flavour:
Dark Chocolate, Hazelnut, Toasted Bread, Nutmeg, Cinnamon
Finish:
Medium Length
Overall:
This coffee is our first trial using the Mountain Water decaf process in Mexico and we are very pleased with the early results. The cup is showing notes of dark chocolate and cinnamon with mild acidity Cupping Score:
