The Atitlan region sits in central Guatemala, where the Echeverria family has a history of producing and then processing coffees of tremendous quality going back to 1870.
The original name of the Farm was Finca Ceylan and Colima, but changed later to Finca Ceylan and Anexos when other farms were joined up with it.
The farm uses local labor to generate jobs for those living in surrounding towns. The farm also employs conscientious environmental practices in and around the area.
The coffee reside that comes from the wet mill gets used as organic fertilizer throughout the farm. The farm actually maintains nearby river basins as well as the natural vegetation.
Prior to disposal, any water used in wet mill processing gets filtered through a number of oxidation tanks in order to prevent contamination from happening in nearby rivers.
Finca Ceylan actually has its own natural forest reserve which is protected, where fishing and hunting are both prohibited, so that there can be conservation of various species of wildlife, plants, and trees throughout the ecosystem.
The farm is qualified for the organic certification, and the Smithsonian Migratory Bird Center has certified it as bird-friendly. The farm is able to provide employees, as well as their families, with things like drinkable water, housing, and educational benefits.
We were able to brew this sweet coffee using a couple of different dose and grind sizes so that we could explore the various kinds of flavors we’d get. To our surprise, there were very consistent results.
The gentle citric acidity and thick texture of this coffee kept up through multiple brew ratios that were at different ends of the broader extraction percentage spectrum.
In all cases, we got very enjoyable cups. In this coffee, you should find notes of vanilla, golden raisin, and candied citrus, all in good balance. We didn’t actually put this coffee through an espresso, but we believe it’d actually work out really well that way.