Speciality Coffee

ORGANIC GUATEMALA: Finca Bourbon Organic - Single Origin - 100% Arabica


Speciality Coffee

ORGANIC GUATEMALA: Finca Bourbon Organic - Single Origin - 100% Arabica


  • Back to Central America for our first Guatemalan offering. A great crop of the Bourbon varietal from high in the mountains, where the coffee plantation is surrounded by protected rainforest and a wildlife sanctuary. Folks, this is as organic as it gets, and you can really taste the purity of this coffee. It cupped beautifully, highlighting the orangy chocolate and caramel notes. Get some while this stock lasts! Perfect for Aeropress / Chemex / V60 or Softbrew.


  • ORGANIC GUATEMALA - NEW: Finca Bourbon Organic

    Farm: Finca Bourbon Organic
    Varietal: 100% Bourbon
    Processing: Fully washed and sun dried on patios
    Altitude: 1,500–2,425 metres above sea level
    Owner: Dariush Echeverria
    Town / City: Patzún
    Region: Chimaltenango
    Cupping Notes: Chocolate, orange, caramel


    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.

    Dariush Echeverria is the fifth generation to farm coffee in Chimaltenango, high in the mountains at the border of the Atitlan and Acatenango regions. Finca Bourbon is located near Patzún, not far from Lake Atitlan. 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 between 1,500 to 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.

    Harvest takes place from December through March, during which time the workers on the farm increase from the 10 permanent workers to up to 100.The coffee grows in the shade of native trees and is selectively handpicked only when fully ripe. Cherries are then hand sorted to removed any damaged or under ripe fruits before being pulped on the same day that they are picked. After fermenting, the cherries are then fully washed and sun dried on patios.

    After slow and careful drying, the coffee is delivered to the dry mill and rested before being exported.

    Future plans include planting more unusual varieties of coffee, such as Purpuracea, Moccha, Minuscula, Geisha, Yellow Typica and Pacamara

    The farm has been certified Organic by OCIA/NOP, USDA, SMBF, JAS and EC 834 (EU).

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