Once this coffee is in and we've had our fun with fine-tuning this season's personality, the flavor profile will go here.
Between the climate, the soil, and Fernando Diaz’s highly engaged farming and scientificly minded processing, Coffea is proud to showcase our friend Fernando’s crop, for the fourth year.
One of the greatest aspects of coffee is its ability to bridge what were once isolated, alien places from around the world and bring people together over a cup of coffee. On one end of this bridge is a farmer named Fernando Diaz, on the other end is you. We were able to visit Fernando’s farm a few years back and have since kept in close connection with him and his highly scientific endeavours to not only make his product as solid as possible, but also furthering the coffee industry.
He is highly engaged and experimental with everything from farming practices to processing methods. Just weeks ago, Diaz skyped in with us and wanted our feedback on what flavor differences we noted in a bean that fermented for varying lengths of time. It’s impressive and exciting the partner with Diaz because he not only cares but actively works to fine-tune standardized practices like fermentation.
This is all doubly-exciting because Diaz’s farm is located in such a notable region of Guatemala. Oriente is located on a former volcanic range, so its soil is balanced in minerals and quite different from soils in regions which have seen volcanic activity since coffee was first planted. The Idolia section of Fernando’s operation is located in the village of Pueblo Nuevo Viñas, Department of Santa Rosa, Guatemala, between the Tecuamburro and Pacaya volcanoes, and known for its predominantly rainy and cloudy atmosphere.
Region: Pueblo Nuevo Vinas, Santa Rosa
Varietal: Bourbon, Catuaí
Growing Altitude: 1,800 masl