Our Solitude Espresso currently comprises a single coffee from Finca San Lorenzo, a farm in the Cobán region of Guatemala.
Expect flavours of plum and dark chocolate as an espresso.
Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca San Lorenzo nestles in the verdant hills at around 1,500 metres above sea level. San Lorenzo is the Valdés family’s second farm, purchased in 1987 as a sort of ‘little brother’ to another their other farm, Santa Isabel. When Lorenzo was first bought, there was only one small plot of land under coffee. Today, the family have developed 20 different lots under coffee, covering 110 hectares of the farm. The remaining 35 hectares are under forest cover.
Constant rain (much of it gentle drizzle) means that flowering is very staggered, with 8-9 flowerings per year. Due to this prolonged flowering season, coffee ripens at different stages, which means that up to 10 passes (with breaks of up to 14 days between passes) are needed to ensure that only the very ripest cherries are selected.
After harvesting, the red cherries are taken to the wet mill at Santa Isabel, which lies very close by. They are then mechanically pulped. Coffee is fermented for up to 48 hours and is covered at night to maintain constant temperatures. After fermentation, the coffee is washed and then soaked in clean water for 24 hours to remove any traces of mucilage before being dried. It is important to note that Santa Isabel and San Lorenzo lots are processed completely separately and great care is taken to preserve the integrity of each lot of coffee from the two farms.
Onwer: Valdés Family
Varietal(s): Caturra, Catuaí & Sarchimor
Processing: Fully washed