El Rincon

El-Rincon.png
El-Rincon.png

Green apple, baked pear, raisins. Round and creamy body with a juicy malic acidity. A long milk chocolate finish.

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El Rincon is a 25 hectare farm situated in the corner of a valley of limestone hills, protected from warm, dry winds and climate fluctuations. The climate is very stable with high relative humidity, which, along with the chalky soils of Huehuetenango define the cup character of this farm. Roberto Molina was the cousin of Jorge Vides the first owner of Finca La Bolsa, and they bought and established the farms around the same time. Roberto passed away in 2009 and his widow Yolanda Galindo is now taking care of the farm. The farm is now run by Renardo Ovalle, who has transformed the production towards quality focussed microlots. Many of the plants are old bourbon and caturra trees from the early years of the farm, but the farm manager is in the process of planting new bourbon and caturra plants, along with other exotic varietals. 

 
 
 
 
 
 

LOCATION

1700 masl.
Huehuetenango

HARVEST

March 2018

CULTIVAR

Bourbon, caturra

WASHING STATION

El Rincon

OWNER

Yolanda Galindo De Molina

 

PULP PROCESSING

The mucilage has been washed off, the coffee is soaked overnight in clean water. This step is more common in African processing, and is rare in Guatemala, but adds to the unique cup profile of this farm.

DRY FERMENTATION

Whole cherries are fermented dry in tiled tanks for 18-24 hours
Dry-fermentation refers to a type of fermentation happening without being soaked in water.

SHADE DRYING

Coffees as parchment are dried under shade the whole time, while workers are sorting out defects. By using shade all the way to the very end, they are aiming at extending and controlling the drying, because it shows good result at increasing the shelf-life of the green coffee.