Guatemala La Bella Villa Sarchi - Green

$ 11.15

Country: Guatemala
Region:Sierra de las Minas, El Progreso
Varietal: Villa Sarchi
Process: Natural
Altitude: 1,450 - 1,650 MASL
Cupping Notes: Cranberry Orange Scone, Raspberry, Jolly Rancher
Recommended Roast:City to Full City+
Good For:Pour Over, Auto Drip, Espresso

Description: La Bella estate produces some really special coffees thanks to the the knowledge of owner and operator Teodoro Engelhardt, and it’s location, an area of tropical climate, surrounded by forests, in the heart of La Sierra de las Minas, in the department of El Progreso. Finca La Bella was founded in 1960 by the Engelhardt Family. Teodoro began to get involved around 1999 and worked alongside with his father for 13 years, until his father passed away. Later, Teodoro decided to continue the family tradition as a fourth-generation coffee producer. Plantation knowledge and coffee cultivation runs in the Engelhardt Family’s blood at this point. Teo has cemented himself in Guatemala as a leader in not only his community, but for all Guatemalan Coffee, serving on the board of directors at Anacafé, Guatemala’s National Coffee Association (Asociación Nacional del Café).

Teo processes coffee with incredible dedication to cup quality, adding steps to this washed process lot that many producers would skip for sake of time. He begins with a 2 day pre-fermentation in cherry, adding a pleasant fruity quality. After fermentation, it begins the drying process in greenhouses, protecting it from direct sun and allowing more controls over temperature and humidity. At this point coffee has begun drying very evenly, it is then taken to a custom built static dryer where it spends 12 hours per day until it’s between 12.5% and 13% moisture content. Once within that range, the coffee has enough internal heat to finish drying to ~11% while resting in the warehouse.

Teo holds a special place in our hearts. He visited us in 2022 with Dinamica, our export partner for his coffees. During that visit we cupped his coffees, brewed some coffees from other countries for him, and then went to Knott’s Berry Farm! Early 2023 he returned the favor and then some while hosting us at his farm where we spent a couple of nights touring the farm and wet mill, drinking mezcal, telling stories, and maybe even shooting targets with his .40 cal.

A delicious bean!

Roasted it to first crack and let this bad boy sit for a week. This bean delivers HUGE flavor for me and I get everything listed at different points in this cup. It opens very tart and sweet and has a distinct flavor that makes you think "scone"...that's just there. As it cools, that tartness of cranberries and raspberries gives way to one of the absolute sweetest, smoothest, and juiciest cups of coffee I've ever had. I may honestly just keep this one on-hand because it just gives me that cup every time.

Roaster: Hive Hand Roaster over natural gas stovetop.

Brewing recipe: Tetsu Kasuya's New Hybrid in the Hario Switch. I firmly believe this is the best way to taste this bean, V60 and flat bottom both deliver a lot of flavor but this method maximizes extraction of sweet flavors without the tannin bitterness.