Guatemala Palencia Finca La Pia El Ocaso Washed

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  • Country: Guatemala

    Region: La Joya Larga, Palencia, Fraijanes Plateau Region, Guatemala

    Farm: Finca La Pia

    Farmer/Grower: Victor Calderon

    Varieties: Bourbon & Caturra

    Processing: Washed

    Altitude: 1700-1800 m.a.s.l.

    Humidity: 10.8%

    Density: 1.20 g/ml

    Harvest Date: February, 2022

    Arrival Date: August, 2022

    Grade: SHB

    Marks: 011-0890-0086

    SCA Cupping Score: 84.38

  • Fragrance of chocolate with an aroma of cinnamon, flavors of maple syrup, caramel, baking spices, floral aftertaste, bright orange acidity, medium milky body, clean finish.
  • The El Ocaso lot performs best in the light-medium to medium-dark range. The sweetness and spiciness come together like a cinnamon roll that tastes amazing on its own and holds up well in a blend. The orange acidity is muted in darker roasts.


The fully washed processing is traditional washed depulped cherries which are washed with clean, fresh water and fermented for 24 hours before being dried on patios. Rainfall is approximately about 1,200 mm or 47 inches per year.

The “La Aurora” lot is sorted by cupping each of the picking days on the farm. The highest cupping day-lots and nano-lots are separated to build the La Aurora lot. 

Don Victor Calderon is the owner of Finca La Pia and implements a variety of very interesting cultivation techniques. Along similar lines of thought to “dry farms” or “natural wines” in the wine industry, Don Victor believes that the coffee plants should receive as little input as possible and uses only natural or organic methods to manage the plant health. Unlike many coffee farms around the world, Don Victor does not feed trees with fertilizers and instead uses a California red worm compost, manure and nitrogen fixating plants to keep the soil healthy. To manage the coffee leaf rust, “la roya”, Victor does not use typical sprays but instead applies bentonite clay, which is found naturally in the soil on the farm, on to the coffee leaves. This practice, combined with the organic plant nutrition management yields highly resistant coffee trees with great quality potential! 

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