Finca Pampojila
Our seasonal coffees each come with their own story, which is part of what makes them so special. Here we take a closer look at the producers of this coffee.
THE FARM
The farm was founded by Mr. Manuel Díaz and his wife Mónica Díaz Barrios in 1850, when the land was quickly planted with coffee. In 1940, Finca Pampojila was awarded the Gold Medal by the National Coffee Council of Guatemala, for its excellent high-quality coffee. The farm soon grew to encompass more land, and protected forests. Hurricane Agatha hit the farm in 2010, leading to much destruction amongst the coffee trees. The family struggled to improve the destroyed areas, and thus sold Finca Pampojila to Agropecuaria Atitlán in 2012. The group has since improved the lands, replanting many areas with new varietals, using good agricultural practices, and promoting environmental conservation.
The Facts
Varietals: Caturra
Processing: Fully Washed; Double Fermented
Altitude: 1,750 metres
Harvesting & Processing
During the harvest, the cherries are carefully handpicked when perfectly ripe and delivered to the wet mill located onsite. Once arrived, the cherries are left to anaerobically ferment, to begin breaking down the sugars in the fruit. Afterwards, the cherries are pulped via machine to remove the external fruit. A second fermentation then occurs in piles to assist with the breakdown of the remaining sticky mucilage. The coffee is washed and dispersed on patios to dry in the open sun for 10 – 13 days, or until the ideal moisture content is reached. The coffee is then gathered and rested before being hulled and prepared for export at the dry mill.
sourcing coffee
Our Coffee Broker
For over ten years we have worked closely with Mercanta. They pay a fair price for coffee, empowering the growers they work with. Such is our faith in their commitment to supporting farmers that we now purchase 100% of our coffee through Mercanta.
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