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Exotic Naturals And Honey 6 La Bugambilia
2986.1Practice Guatemala Cup of Excellence
US$6.50/lb
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Productive unit history:
La Bugambilia farm is a 40-hectare area located 20 miles from Guatemala City, in the southeast region of Guatemala; 18 hectares are destined for coffee production with the agroforestry system. In addition, there is a forest reserve with native trees, including oaks, pines, and cypress.
La Bugambilia was named to commemorate a tree that has a long history and great significance, which was planted where the original farmhouse was built.
Guillermo and Willy Juárez, the third and fourth generation of the Juárez family, currently manage the farm. The desire of their customers for more coffee than what they were producing led them to take on the challenge and opportunity of expanding their production capacity seven years ago.
Currently, La Bugambilia produces high-end specialty coffees of different varieties, such as Pacamara, Yellow Bourbon, Pache, Pacas, and Geisha.
One of their major objectives is preserving biodiversity and guarding the forest and soil, and they do this through implementing environmentally friendly coffee-producing techniques.
About the process:
For the past three years, they have been working with natural processes through anaerobic and aerobic methods; learning about the microbiota naturally found in their environment such as fungus, yeast, and bacteria to enhance their coffee’s fermentation activity.
The result?
Amazing and surprising complex exotic flavors!
One of their goals for La Bugambilia is to increase their installed capacity to produce more coffee, processed as natural, with the purpose of reducing the use of water to its minimum.
La Bugambilia farm is a 40-hectare area located 20 miles from Guatemala City, in the southeast region of Guatemala; 18 hectares are destined for coffee production with the agroforestry system. In addition, there is a forest reserve with native trees, including oaks, pines, and cypress.
La Bugambilia was named to commemorate a tree that has a long history and great significance, which was planted where the original farmhouse was built.
Guillermo and Willy Juárez, the third and fourth generation of the Juárez family, currently manage the farm. The desire of their customers for more coffee than what they were producing led them to take on the challenge and opportunity of expanding their production capacity seven years ago.
Currently, La Bugambilia produces high-end specialty coffees of different varieties, such as Pacamara, Yellow Bourbon, Pache, Pacas, and Geisha.
One of their major objectives is preserving biodiversity and guarding the forest and soil, and they do this through implementing environmentally friendly coffee-producing techniques.
About the process:
For the past three years, they have been working with natural processes through anaerobic and aerobic methods; learning about the microbiota naturally found in their environment such as fungus, yeast, and bacteria to enhance their coffee’s fermentation activity.
The result?
Amazing and surprising complex exotic flavors!
One of their goals for La Bugambilia is to increase their installed capacity to produce more coffee, processed as natural, with the purpose of reducing the use of water to its minimum.
| Boxes: | 6 |
|---|---|
| Score: | 87.61 |
| Variety: | Pacamara |
| Weight: | 459.4 |
| Process: | Natural |
| Region: | Santa Rosa |
| Rank: | Exotic Naturals And Honey |