Don Gregorio Zamora founded Finca Rabanales - now run by his great great grandchildren, this farm has been in the family for five generations.
Of the five siblings that make up the family, Rafael and Maria Elenamanage the farm on a daily basis. Rafael manages the technical field details, whilst Maria Elena supports the cupping operations.
During the harvest, the coffee is hand picked daily and brought to the wet mill after sorting. There, it rests in the gravity flotation tank until 7 am the next day.
Then, the coffee is immediately pulped, and is passed through a demucilager to remove the excess mucilage. The freshly washed coffee parchment then moves to the patio via a channel.
Plum, Cola, Malty
Notes from the team:
Finca Rabanales was a bit of a shock to the system when we first tasted it! We expected it to resemble the last Guatemalan coffee we had offered, with lovely acidity and gentle, nuanced flavours. What we ended up with was an audacious, rich coffee, perfectly suited to espresso brewing.
It continued to surprise when we brewed it as filter, however - nicely well rounded, with plum and cola notes. We've enjoyed roasting this coffee so much that we've secured a load more of it, so that we can brew it for months to come!