Guatemala Santa Sofia


Guatemala Santa Sofia


Origin: Guatemala
Region: Tactic, Cobán, Alta Verapaz
Masl: 1800masl
Producer: Pablo Ferrigno
Varietal: Caturra, Catimor
Process: Washed

We first met Pablo Ferrigno several years ago on our first trip to Guatemala—long before Andytown existed. His Santa Sofia farm, named after his daughter, is in the remote Tactic region. We’ve been lucky enough to visit with Pablo and purchase his fantastic coffee year after year. This coffee is peachy-sweet, with fresh tobacco leaf and complex acidity.

Finca Santa Sofia is one of the highest altitude farms in this region. The steep slopes and complicated weather patterns make harvest particularly intense. It is often overcast, so the cherries have extremely slow maturation periods, and the irregular and frequent rains mean that plants flower sporadically throughout the year. Harvest season can go on for almost 9 months, and daily yields of ripe cherry can be as low as 5-10 bags. After being washed and fermented, the beans are left to dry on patio in the elusive sun. If there isn’t enough sunlight to reach the right moisture content, Pablo has mechanical dryers to give nature a little push. Pablo is a third generation coffee farmer, but he struck out on his own at Finca Santa Sofia in 1991. He has adapted to the difficulties of growing delicious coffee in this complex micro-climate, and is now doing yearly experiments on cherry processing. It has been an honor to work with him year after year. 

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