Fully Washed - Upon arriving at the wet mill the coffee is weighed, and moved to the flotation tanks. After the floaters are removed, the coffee is pulped and then moved to the concrete fermentation tanks. The coffee ferments between 24-36 hours depending on weather. When the coffee is ready, it passes through the demuciliager. The coffee then is moved to the fermentation tanks to rest in water for another 24 hours. From there the coffee goes to the washing channels where any less dense beans are separated from the more dense beans. The beans move to the end of the channel where they await getting moving to the patios.
The Dalton family honours its coffee growing heritage and is
currently being operated by the 5th and 6th generation. Coffee
represents 214.64 hectares of the entire farm.
Like most farms in Guatemala, Finca Filadelfia (of which Bosques de San Francisco is 1/4) originally harvested cochinille. In 1864 it transitioned to coffee amidst a country wide recession. Cochinille was used to produce a natural fabric dye colour “Carmine.” As the industrial revolution evolved, Germany developed synthetic dyes removing the need for the natural carmine colour. Farms across Guatemala faced a devastating recession.
Manuel Matheu (Marta’s great great great grandfather) borrowed the land at Filadelfia initially where he planted some coffee in 1864. In his first harvest he went to London to sell his first crop. After returning from London, he was commissioned by the President of Guatemala to show small farmers how to grow coffee. Thus was born the Antigua coffee growing region. Eventually Manuel’s son purchased what is now Finca Filadelfia. The passion for coffee has been passed down 6 generations. Marta’s great grandmother Elisa ran the farm until she was 95 years old and won the first two Cup of Excellence in 2001 and 2002.
Espresso (18g VST)
in 23 to 25 seconds