Country: Guatemala
Farm: Finca La Bella
Region: Sierra de las Minas, El Progreso
Varietal: Caturra
Process: Washed
Altitude: 1,450 - 1,650 MASL
Cupping Notes: Almond, Brown Sugar, Stone Fruit
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).
At La Bella, coffee cherries are meticulously handpicked at their peak of ripeness, preserving their inherent sweetness. After undergoing a 2 day pre-fermentation process, achieved by utilizing cold water to slow down fermentation and retain sugars in their natural state, a distinctive sweet flavor profile develops. Once Teodoro determines that the coffee is ready, they follow the traditional Guatemalan coffee processing method. This process involves depulping the cherries and transferring them to fermentation pools where they will sit for as long as needed. Subsequently, the beans are washed to remove all mucilage, preparing them for the drying phase. Due to the weather conditions in Sierra de las Minas, Teodoro uses a combination of drying techniques. The first step involves spreading the beans on "patios" with a greenhouse-like structure, protecting them from unexpected showers. To optimize the drying process and ensure the coffee's shelf life, Teodoro also employs a static dryer at low temperatures. This meticulous approach results in the exceptional coffee experience that La Bella is renowned for, with the natural sweetness and distinct flavor profile carefully preserved in each cup.
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.
From Dinamica: “Capulin presents a truly special blend of varieties, resulting in an exquisite cup with a delightful range of flavors. Citric notes akin to lime take the lead, while the brew boasts a rich body and the sweet essence of sugarcane and cacao undernotes. A subtle touch of dryness adds complexity to this exceptional brew.”
