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worker stands next to coffee drying on an outdoor patio
dried coffee is stored in a wooden box
workers transfer harvested cherries into a bin
volcano in guatemala antigua

Guatemala Huehuetenango Finca La Severa

Regular price $15.00 Sale

Coffee from Finca Severa has graced many cupping tables over the years as  purveyors sample countless cups of coffee from countless growers intended for coffee roasters worldwide. La Severa remains a perennial favorite on the cupping table, and we consider ourselves fortunate to have snagged a microlot for ourselves. On the cupping table, hints of floral aromatics rise from the coffee grounds of this remarkable Guatemalan. Once water is poured over the grounds and the crust is broken, a burst of fruit notes hit the nose: apple cider, red grape, yellow plum, starfruit, peach, cranberry and melon...a bounty of fresh, juicy deliciousness. 

Finca Severa is sourced from a family-owned estate in the municipality of Santa Cruz Barillas, in the department of the famed Huehuetenango growing region. It was established in 1969 by Dr. Carlos Roberto Serrano Roa and named after his mother Severa. Over the past few decades, Dr. Serrano and his family have developed 111 of the 135-acre estate for coffee cultivation while preserving the remaining acres as a natural forest and a pristine water source to process coffee. 

Finca Severa oversees its own mill where cherry selection, depulping, fermentation, and drying are meticulously carried out. Waste water is treated before it is returned to the environment and coffee pulp is converted into organic fertilizer for the coffee trees.

Owing to the estate's remoteness, great care is taken to provide housing, health care, education and social activities to employees there. Finca Severa prioritizes these amenities to ensure a dignified quality of life at the estate.

Suggested Application: A full immersion method, a siphon pot, or espresso

ORIGIN INFORMATION 

Grower:  Carlos Roberto Serrano Roa

Variety:  Anacafe 14, Caturra, Pache, Sarchimor

Region:  Santa Cruz Barillas, Huehuetenango, Guatemala

Harvest:  October - February

Altitude:  1459 meters

Soil:  Clay minerals

Process:  Fully washed after depulping and fermenting, then dried in the sun