Guatemala - Finca Filadelfia

Origin

• 🇬🇹 Guatemala· Antigua

Tasting notes

Character

• Clean
  30

Guatemala - Finca Filadelfia Produced by family owned and female led sourcing company Coffee Bird, Guatemala - Finca Filadelfia washedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. coffee comes from the Antiguan regions of Guatemala. Founded in 2011 by Marta Dalton, Coffee Bird began as a way for her to return to her roots in coffee farming after a career in finance. Her goal was to transform how coffee is traded. Coffee Bird creates meaningful connections within the coffee community and pride themselves on knowing their farmers personally and understanding their operations. By working directly with them and streamlining the supply chain, they help farmers innovate, invest in their work, and support their communities. Manuel Matheu, Marta’s great-great-great-grandfather, planted coffee at Filadelfia in 1864 and found success selling his first crop in London. Upon his return, he was commissioned by Guatemala’s president to teach small farmers how to grow coffee, helping establish the Antigua coffee region. His son later bought Finca Filadelfia, and the family’s passion for coffee has continued through six generations. Marta’s great-grandmother Elisa managed the farm until age 95 and won the first two Cup of ExcellenceCup of Excellence (COE)A national competition and auction that identifies a country's best lots each year; winning 'COE' lots command dramatic price premiums. awards in 2001 and 2002. Ripe coffee cherries are selected by their Brix level and deep red color. After picking, they’re sorted, weighed, and taken to the wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. There, underripe floaters are removed, and the beans are pulped and fermented for 24–36 hours. After a rinse and second soak, they’re washed to separate dense beans, then dried on patios for 3 days and in a low-heat dryer for another 3. Once the ideal moisture is reached, the parchment is removed for storage.