New crop coffee arrived here mid July 2010. We offered this coffee last year and were very impressed with it. We visited the farm this past February and met the owner Margarita Asensio. When we were there, at the very end of the month, the trees were ready to be picked and harvesting was set to commence the following week.
Below is our review from last year with a few new notes added now that we have seen the farm first hand.
In last year's annual cupping of Guatemala Antigua coffees the top coffee was from a farm (finca) that was a new name to us - Finca Colombia. When we went to market to purchase the coffee we found only a small amount available in the US, so we bought it all. We later discovered that this small farm, right in the heart of prime Antigua coffee territory, sells almost all of its coffee to Japan; this explained in part why we had not seen it before. Fortunately, we have it available right now.
Finca Colombia is a family enterprise that began in 1925 as a property purchased on behalf of four grandchildren. It was originally a farm that raised cattle for dairy, as well as vegetables and grain. In 1950 one of the four grandchildren, Dr. Oscar Asensio del Valle, became the sole owner of the farm and transformed it into a coffee farm. As an aside, it's worth noting that Dr. Asensio del Valle developed a surgical technique that is recognized and used worldwide for the reconstruction and treatment of cleft lip and cleft palate. He is also the founder of a charitable hospital specializing in these same defects, located in La Antigua Guatemala. When he died in 1999, his daughter Margarita Asensio took over ownership and direction of the farm, which produces some fantastic coffee, and, also operates an agritourism venture. It is beautifully surrounded by two volcanoes, Volcan de Agua and active Volcan de Fuego.
This farm is very small, especially by local standards, being just 36 acres. They produced only 316 bags of coffee this year and, as mentioned, most of it headed to Japan as it does usually. Finca Colombia grows both Bourbon and Yellow Caturra varietals and processes them using time honored, traditional washed methods. These include depulping (skin removal), fermentation in tanks, washing in canals and sun drying on patios. Then, the coffee lies in repose for about two months while in its parchment skin. Finally, the parchment is milled and the coffee is bagged and exported.
Finca Colombia grows Bourbon and Caturra and both are raised in their red and yellow varieties.
Photos from Finca Colombia
(click on photos)
Cup Characteristics: This is delicate style of Antigua coffee with lemony acidity. Very refined and especially well balanced. While somewhat lighter in body than some others it has a very nice mouthfeel with a textured finish. Notes of orange are notable and there is spicy aroma to the brew.
