Finca Bourbon Organic - Guatemala

Finca Bourbon has been in the Echeverria family since 1870 and was first planted with Bourbon coffee in 1878. Since that time, seeds from the original, old Bourbon trees have been painstakingly selected and used to establish seedlings in the farm’s nursery. Thus, the genetic heritage of those first Bourbon trees has been preserved – as have many of the meticulous cultivation methods used by the Echeverria family.

Dariush Echeverria is the fifth generation to farm coffee in Chimaltenango, high in the mountains at the border of the Atitlan and Acatenango regions. Finca Bourbon is located near Patzún, not far from Lake Atitlan. It is one of only a handful of coffee farms in the area, and, in 1996, it became one of the first coffee farms in Guatemala to be certified as organic.

Finca Bourbon sits at between 1,500 to 2,425 metres above sea level and extends over 286.44 hectares, of which 96.44 hectares are planted with coffee. The remaining 190 hectares form a protected forest reserve and are a haven for local wildlife.

Harvest takes place from December through March, during which time the workers on the farm increase from the 10 permanent workers to up to 100.The coffee grows in the shade of native trees and is selectively handpicked only when fully ripe. Cherries are then hand sorted to removed any damaged or under ripe fruits before being pulped on the same day that they are picked. After fermenting, the cherries are then fully washed and sun dried on patios.

After slow and careful drying, the coffee is delivered to the dry mill and rested before being exported.

Future plans include planting more unusual varieties of coffee, such as Purpuracea, Moccha, Minuscula, Geisha, Yellow Typica and Pacamara

The farm has been certified Organic by OCIA/NOP, USDA, SMBF, JAS and EC 834 (EU).