Finca Bourbon (Organic)
Caramel sweetness, dark chocolate and heavy body, with baking spices and brown sugar.
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.
Today Finca Bourbon is owned and run by Dariush Echeverria, who is the fifth generation to grow coffee in the Chimaltenango region. The farm is near Patzún, close to Lake Atitlan in which sits high in the mountains at the border of the Atitlan and Acatenango regions. 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 a very high altitude of 1,500–2,425 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.
The coffee grows in the shade of native trees and is selectively handpicked only when fully ripe. The cherries are then fully washed and sun dried on patios.
