Guatemala Finca Gardenia

Origin: Guatemala
Farm: Finca Gardenia
Process: Natural

Let's talk about Finca Gardenia

Finca La Gardenia is situated high in the mountains in a pristine natural environment, and preserving natural is at the heart of the farm’s operations. Eddy seeks to preserve the trees on the farm and the various animal and bird species that rely on these trees, as well as ensuring that there is no contamination of nearby sources of spring water. (They even see Quetzals, the famously beautiful Guatemalan national bird, on the farm.) The farm has sought various environmental certifications such as Rainforest Alliance to verify its mission to conserve the delicate ecosystems of Huehuetenango. In addition to sustainability, coffee quality is a key priority for Eddy and his family. The farm works with exotic varieties and different processes in order to showcase the unique potential of the region’s coffee. By carefully monitoring every stage of the process, Finca Gardenia is able to produce outstanding quality coffees.

This coffee is harvested at peak maturity and the cherries are placed on the patio to begin drying about four hours on average after harvest. The first five days of drying are done on the patio in the sun, where it remains in the sun from 9 AM to 3 PM each day. Workers turn the coffee every hour to ensure thorough and even drying. After the first five days on the patio, the coffee is moved to African-style raised beds to finish drying. On the beds, the drying pods rest from 9 AM to 4 PM and still must be turned hourly. Once the coffee has been drying for a total of 22 days, the drying process is complete. The coffee is then stored in clean sacks until it is ready to be delivered to their warehouse and moved to the mill. Naturals are hulled at their dry mill in Fraijanes.