Urban Roast Coffee Co - Guatemala Finca San Francisco
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Geography
Coffee farming at San Francisco Tecuamburro began under Daniel Barillas Harrarte and his wife, Matilde Arroyo, in the late 1800s. The farm has been passed on from generation to generation and is now owned and managed by Sergio Barillas Escamilla. The farm’s unique location in the crater of the dormant Tecuamburro Volcano, at an altitude of 1,460-1,770m, provides ideal conditions for the production of high quality specialty coffee. The farm covers an area of 110 manzanas (around 77 hectares), and is planted with around 80% Bourbon trees and 20% Catuaí.
Biodiversity
Abundant shade cover on San Francisco Tecuamburro is provided by native cujillo and guagua trees. The heavy leaf-fall from these species is deliberately left on the ground to create a leaf mould, which provides a rich natural fertiliser for the soil.
Sustainability
The water used to process the coffee comes from fresh water springs on the farm, which also provides drinking water to the local population in Chiquimulilla and Guazacapán. Waste water from the pulping process is fully treated in order to avoid polluting the farm’s water courses.
Coffee farming at San Francisco Tecuamburro began under Daniel Barillas Harrarte and his wife, Matilde Arroyo, in the late 1800s. The farm has been passed on from generation to generation and is now owned and managed by Sergio Barillas Escamilla. The farm’s unique location in the crater of the dormant Tecuamburro Volcano, at an altitude of 1,460-1,770m, provides ideal conditions for the production of high quality specialty coffee. The farm covers an area of 110 manzanas (around 77 hectares), and is planted with around 80% Bourbon trees and 20% Catuaí.
Biodiversity
Abundant shade cover on San Francisco Tecuamburro is provided by native cujillo and guagua trees. The heavy leaf-fall from these species is deliberately left on the ground to create a leaf mould, which provides a rich natural fertiliser for the soil.
Sustainability
The water used to process the coffee comes from fresh water springs on the farm, which also provides drinking water to the local population in Chiquimulilla and Guazacapán. Waste water from the pulping process is fully treated in order to avoid polluting the farm’s water courses.
Altitude: 1,460-1,770 metres above sea level
Farm/Coop: Finca San Francisco Tecuamburro
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/Guatemala - Pueblo Nuevo Viñas, Santa Rosa, Chiquimulilla / Guazacapán (Fraijanes)
Owner: Sergio Barillas Escamilla
Process Method: Washed - and sun dried on patio
Tasting Notes: Medium sweetness, low acidity, buttery mouthfeel, walnut and hazelnut flavour, short aftertaste.
Varietals: 80% Bourbon; 20% Catuaí
Farm/Coop: Finca San Francisco Tecuamburro
Great for: Aeropress, Cafetiere, Espresso, Filter, With milk
Origin: Central America/Guatemala - Pueblo Nuevo Viñas, Santa Rosa, Chiquimulilla / Guazacapán (Fraijanes)
Owner: Sergio Barillas Escamilla
Process Method: Washed - and sun dried on patio
Tasting Notes: Medium sweetness, low acidity, buttery mouthfeel, walnut and hazelnut flavour, short aftertaste.
Varietals: 80% Bourbon; 20% Catuaí
Roasterr: Urban Roast Coffee Co
Urban Roast Coffee Co does not deliver to United Kingdom
Initial collection:
Tasting record
| Method | Dose | Grind | Time | Volume | Comments |
|---|---|---|---|---|---|
| e.g. Espresso | 18g | Vario 1E | 25secs | 30ml | A bit finer next time would be better. |