San Pedro Yepocapa, Chimaltenango
Proyectos del Pacifico
currant – hibiscus – kumquat
BREWING RECIPE – ESPRESSO:
Weight : 17 gr
Temperature : 91°C
Total extraction time : 24-26 sec
The farm, according to the story, is named SANTA ELISA for the Virgin of this sector and PACHUP is for a tree called CHUP that was found by many in this sector of the farm and provides shade-growing areas on the farm itself along with native Cypress trees.
Carlos Fontan is the manager and agronomist of Finca Santa Elisa, he does manage the farm on behalf of Coex Guatemala. On the farm, Carlos noticed that were growing many varieties of coffees and he started to identify and separate them along the process; those varieties include Sampacho, Marsellesa, Tekisic, Bourbon, Geisha, Caturra, and Catuai.
That means that Carlos had been considering the farm to have a huge potential in the world of special coffees, for which it has had national recognition in the cup of excellence.
This lot is the result of the plot in which Carlos had been isolating: all the Geishas plants that already existed in the farm and transplanting them in a specific plot to be given space to grow to their full potential.