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    Guatemala, Finca La Trinidad

    Tasting Notes: Caramel, Almond and Red Grape.

    Country: Guatemala
    Department: El Progreso
    Municipality: San Martin Acasaguastian
    Producer: Maynor Oswaldo Morales Alvizures
    Altitude: 1,500-1,800m above sea level
    Varieties: Catuai, Caturra, Pache, Maragogype
    Processing: Fully washed and traditionally fermented for 33 hours
    Drying Method: Fully sun-dried in shaded patios
    Harvest: December to April

    ABOUT THE BEAN:

    Finca La Trinidad is a family legacy for Mynor, who is the third generation of coeeproducer in his family, with more than 30 years of experience working in coee. Maynorshares, with a big smile on his face, that all the plots of the farm are named after animals,as the foreman, who helps him on the farm, is a huge animal lover. The farm is nestled in LaSierra de las Minas, a privileged area surrounded by humid forests and at an optimalaltitude for growing coffee. Mynor involves the whole family in the process of producingspecialty coffee, and hand in hand with his older son they oversee the plantation and thewashing station, while his other sons support him with the drying process of the coffee.

    In addition to working with coffee, Mynor also works in his carpentry workshop. Thanks tomuch practice and skill, he has been able to build all the furniture in his house, which giveshim great satisfaction and pride. He believes he has found the perfect balance between coffee and carpentry - two jobs that keep him busy and grateful. With coffee growing,Mynor focuses on making his farm more profitable and on improving quality. He does thisdesiring to be known internationally for his high standards. Mynor "wants roasters to enjoythe taste of his coee so you they continue to source it for many years to come."