OH-OH-OH, it’s that time of year again! 🎄☃️

This holiday season we’ve chosen an origin that’s a bit unconventional, but give it a try— it’s sure to steal your heart!

The journey of Finca La Bella began in 1960 with its establishment, but the story of its current producer, Teodoro Engelhardt, began in 1999. That year, Teodoro eagerly joined his father in the family’s coffee business, working by his side for 13 years. After his father's passing, Teodoro embraced the role of a fourth-generation coffee producer, continuing the family tradition. Drawing on knowledge passed down through generations, he has carefully nurtured the estate.

Finca La Bella, which means beautiful in Spanish, is located in the middle of a cloud forest in Sierra de las Minas, a mountain range in the Eastern part of Guatemala, between the rivers Polochic and Motagua. It became renowned for its exceptional coffee under Teodoro’s stewardship, as a reflection of his passion and expertise. Today, he ensures the legacy endures, delivering remarkable coffee that continues to captivate coffee enthusiasts around the world. Finca La Bella’s coffee has earned global recognition, being featured multiple times in the prestigious Cup of Excellence.

The farm practices green fertilization using banana trees to preserve soil health and minimize the use of chemical fertilizers. Preventive measures against fungal diseases are also in place, relying on a blend of alcohols, natural fungicides, and strengthened plant nutrition to reduce the need for chemical fungicides.

The farm is blessed with numerous streams of clean water flowing from the mountains and benefits from a unique microclimate. The cool weather slows down the maturation of the coffee cherries, resulting in sweeter beans. However, the constant drizzle and high humidity present challenges when it comes to drying. To address this, polytunnels have been constructed to dry the coffee efficiently. The farm has implemented energy-saving processes and sustainable practices for water and waste management. These include the use of solar dryers, water recycling, wastewater treatment, and a worm composting process for managing coffee pulp.

The producer has been competing in Guatemala's Cup of Excellence for nearly a decade, consistently striving to produce high-quality coffees. Rather than experimenting with unconventional methods, the focus remains on following well-established protocols. All coffees are processed with the same meticulous care, adhering to the methods that have proven successful in producing award-winning lots. This philosophy ensures that every coffee reflects the same dedication to quality.

The farm is best known for its original washed lots, but this winter, we’ve selected a sweet, fruity, and creamy natural lot to showcase—a perfect choice for the season, ideal for both espresso and filter roasts.

Pacamara:

The Institute for Coffee Research (ISIC) created the Pacamara hybrid in El Salvador in the 1950s. The variety is a cross of Pacas and Maragogype. Pacamara is relatively short and is prized for its large beans. Pacamara's name comes from the first 4 letters of each parent.

Process:

The producers hand-pick red & ripe cherries at their peak of the sugar level, which keeps all the natural sweetness captured. The harvested cherries are then steeped in icy cold water to slow the fermentation progress- the cherries fully fermented naturally and slowly develop a unique sweetness.

The cherries are at first sun dried and raked frequently to ensure even drying. Then the coffee is moved to self-built polytunnels. These are mechanical dryers with low temperatures (30C - 40C) which he built to aid drying, due to the constant drizzle and humidity the cloud forest brings. The target moisture is around 11.5 to 12 % and then they move it to greenhouses and let it rest until, by his own heat, get to 10 to 11 % humidity.

In the cup: tropical fruits, cocoa nibs, macerated sultanas, rhubarb, vanilla. Complex acidity, sweet aftertaste. It may not be as extravagant as a Geisha, but this lot from Teodoro Engelhardt offers a touch of luxury to brighten your chilly days.

P.S. Each bag of the Season's Special comes with a festive Christmas sticker.

Recommended resting period: Allow at least 12 days from the roast date for espresso and at least 10 days for filter roasts.

Brewing suggestions:

Being a pretty powerful coffee we suggest this recipe for V60 02:

18g for 300ml, in about 2/2:10 mins, 92 degrees C. We did three pours and made the second pour bigger, 90g bloom / 160g / 50g