Single Origin Coffee – January 2010

Hello coffee lovers. We loved our Peruvian while we had it but as of Tuesday January 5th (2010 – eek!) we’ll have a new one from Guatemala. See below for details from our favourite coffee roaster Kaelin McCowan of Detour Coffee Roasters in Dundas On.

Finca La Perla: Guatemala

Tart Fruit; Dark Chocolate

Varietal(s): Cattura and Bourbon

Processing: Fully Washed, sun-dried

Altitude: 4500 feet

Producers: Ricardo, Roberto, and Enrique Arenas

La Perla is located close to the city of Chajúl in the province of El Quiche.  Coffee has been planted here since 1940. La Perla means “Sleeping Woman” in Xamac, a Mayan language spoken in the area.

The farm produces 1800 bags of Caturra, Catuaí and Bourbon between 3000 and 6500 feet.  Soil is loose, clayey and sandy over a limestone base. Fifteen percent (493 hectares) of the farm¹s 3,285 rugged, rolling hectares are planted in coffee.  990 hectares of the farm is reserved as a preserve for the planting of native trees and plants.

Between 2,500 and 3,000 persons live on the farm. They carry out different jobs related to coffee production throughout the year, as well as tending to their plots of land on which they grow basic grains for family consumption. About 500 formed a Solidarity Association whose different activities have raised standards of living within the farm community.

La Perla has been awarded in the cup of excellence in 2001, 2002, 2006, 2008

This is a clean cup with balanced acidity, notes of bittersweet chocolate, and dark grilled fruit.