Finca San Carlos, Guatemala
- Tasting Notes: Currant, Fig & Pointed
- Varietal(s): Bourbon
- Processing: Fully Washed – Beneficio La Esperenza under direction of Los Volcanes
- Altitude: 1500-1700 masl
- Farm(ers): Single Estate – Managed by Jorge Alberto Zamora
- Region: Antigua
The story of San Carlos begins well over a hundred years ago. Carlos Duran founded San Carlos, along with Villa Estela and San Ignacio, in 1850. Ownership has been passed down from one generation to the next and is now owned by Ana Maria and Estela Duran. However, the farm is managed and cared for by Jorge Alberto Zamora who not only has held that position for 50 years but was also born on the farm. To say he has a unique relationship to the coffee trees and farm would be an understatement.
The majority of the farm is planted with the Bourbon varietal. What’s unique about these Bourbons is that many of them are well over a 100 years old. Many farmers across the world would never dare try to hold on to their trees for this long but Senior Zamora has learned how to care for these trees appropriately.
There are many things that go into coffee production but two intentional techniques really stand out. The first is that the Bourbon trees are allowed to get to a height where the limbs begin to bend which is conveniently close to the height of an average Guatemalan person. This enables workers to pick with ease and not damage the limbs or general health of the tree. The second and perhaps the biggest technique employed is that Senior Zamora actually alternates the plots of land to harvest every other year instead of every year, which is traditional. This enables the mature Bourbon trees to not become over stressed and lead long, healthy and productive lives.