Guatemala is home to exceptional coffees, with a quarter of the population involved in processing or growing the crop. Finca La Guadalupe sits in the rich volcanic region of Antigua, near the Municipality of Santa Maria de Jesus.
Emilio Dalponte and his family moved to Guatemala from El Salvador in search of a better life. It is in the highlands of Antigua did they decide to settle and over time, Emilio acquired land from neighbours and Finca La Guadalupe is the farm it is now.
The family thrived, with coffee being easy to grow in the region during that period. A roasting business called Coffee 1, 2, 3 was also started by Emilio II, son of Emilio. Farm lots were segregated based on altitude and Emilio II was able to efficitiently produce coffee. The business boomed, and he was able to sell internationally.
Emilio II's son, Ernesto, then took over and the struggles began as coffee prices dropped and water was scarce during the dry months. Determined, Ernesto continued the family's legacy in Guatemala.
La Guadalupe boasts balance and smoothness, with a malic acidity that resembles pear. It is coupled with a brown sugar sweetness and a finish that hints macadamia.
Recommended to rest beans for 7-10 days from roast date before consuming.
