Finca Agua Tibia, located outside Guatemala City, has been in the Castillo Family since 1886. The Castillos purchased the farm to provide wood and fuel for the family’s other businesses. Timber and coal became replaced by petroleum-based fuels, which freed up space on the farm for other agricultural activities. The first herd of beef cattle was purchased in 1930. In 1960, they planted their first coffee farm. Although the farm ceased to graze cattle in 2005, coffee remains a primary activity of Agua Tibia.
It wasn’t until 2012 that the family began focusing on coffee production as a serious endeavor. The farm has since grown to 228 hectares. Agua Tibia hosts special events at the farm’s main house and other activities, including agritourism. The name Finca Agua Tibia predates the Castillo family and translates to “Warm Water” in Spanish. With active volcanoes to the west of the region, it is highly likely that at one point, there may have been hot springs in the area.
During harvest, 300 people are employed by the farm. Only ripe, red cherries are delivered through the wet mill in the afternoon every day during the peak of the harvest season, where it is pulped and delivered to tanks for fermentation. After 42 hours, the coffee is washed using clean water and then returned to dry on patios. The parchment is thinly spread and regularly raked over the course of 7 to 12 days to ensure even drying.
The final cup brings sweet hibiscus aromatics, the smoothness of cream, and a brightness akin to citrus fruit with sweet notes of cotton candy and bergamot.
#Geisha #Guatemala
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