$1 from every bag of coffee sold in Jan is going to Bushfire relief. More Info
But please note, couriers are also affected and there are slight delays in delivery times. Please be patient – packages will be delivered as soon as safely possible.
Caramel, chocolate base & stewed citrus with a toasted pineapple aftertaste.
Located in Mataquescuintla in the Jalapa Department, Finca Concepcion has a long history dating back to the late 1800s. Positioned close to Pacaya, one of Guatemala’s most active volcanoes, this farm receives a light dusting of ash every so often, giving the soil an important mineral boost. Add in the volcanic pumice soil, high altitudes, plenty of rain and variable humidity, and you’ve got excellent growing conditions. You can expect layered candied citrus and milk chocolate with a smooth, lingering finish.
The Concepción farm dates back to 1890, and was a cattle farm at that time, with a little bit of coffee. The name refers to the ‘Virgin of the Kings’ Day, the Catholic day on the 8th of December – that refers to the conception of Virgin Mary of her son Jesus Christ. The farm was bought by the ancestors of Vanessa Braun Valle more than a hundred years ago. At that time, it was sold by a Spanish family originally settled in Mataquescuintla to focus on the coffee business and cattle farming.
Nowadays, the farm has grown fivefold in its production of coffee, the farm is constantly renovated and a bit of the Bourbon varieties that the farm was originally consisting of, are still there. The annual farm cycle looks as follow; in April, the coffee trees are pruned, the soils are treated, and the trees are fertilized 3 times per year. The leaves receive 4-6 foliar applications per year. The family tries to not use any herbicides. Then, shade at the farm is controlled according to the climate of the year. When the harvest season starts, all ripe coffee cherries are picked manually. Although the farm has natural spring water, the family uses recirculated water from the moment of depulping so to avoid any contamination. The coffee is fermented and then washed very well with clean water. Parchment is sundried at patios.
The coffee is produced with the help of Primavera Coffee Importers and exported by their sister company called La Central De Cafe. A partnership that is well known for its outstanding transparency and ethical work at origin.
On a mission to create a fairer Coffee industry, La Central De Cafe works with small coffee growers in remote and excellent growing regions and provides them with agricultural and technical support. They identify microclimates and passionate producers to bring their coffees to the demanding specialty coffee markets around the globe. Fully transparent and traceable supply chains, along with local presence allows them to have better prices and quality.