San Agustin comes from Guatemala's famed Antigua Valley, where the volcanic soil and cool, humid micro-climate combine to create some of South America's best coffees.
Finca San Agustin used to be part of Finca Cabrejo, an old and renowned farm in Guatemala. After Cabrejo's break-up, it went through many struggles until Ricardo Zelaya, an equally renowned coffee expert, took up the land in 2005 and resurrected its fortunes.
The beans and maize on San Agustin were plucked out and replanted with Bourbon, Villa Sarchi and Caturra. The harvest is then washed at the nearby Santa Clara mill with clean water and dried in a greenhouse specially built to guarantee uniform drying. The fruits of such discipline? A two-time winner of the Cup of Excellence (2013, 2014) and one of the best coffees this region has to offer.
|Origin||Finca San Agustin, Antigua, Guatemala|
|Process||Fully washed, dried on patio beds or greenhouse|
|Varietal||Caturra, Villa Sarchi, Bourbon|
|Altitude||1,600 - 1,850 masl|