Finca Las Crucitas is an estate located in Guatemala’s Fraijanes region. Of its total 113.40 hectares, 90.72 hectares are cultivated and 22.68 are forested or otherwise comprised of natural vegetation. The estate employs nine full-time workers and 69 workers during harvest season. Wet milling occurs on the farm and drying occurs on patios in a windy area, with parchment beans being moved 16 times a day. The optimal humidity for the estate’s dried parchment coffee is 11-11.5 percent. Temperatures on the estate average from 19 to 25 degrees Celsius.
We love using this Guatemala for our Single Origin Espresso offering due to its chocolate and nice body characteristics.
Producer: Finca Las Crucitas
Plant Species: Arabica
Processing Method: Washed
Processing Description: Wet milling uses water from natural springs and rivers. Drying occurs on patios, where parchment beans are moved 16 times daily.
Coffee Grade: SHB
Growing Altitude: 1300-1500m
Annual Rainfall (mm): 1800
Relative Humidity (%): 60
Soil Type: Franc sandy, volcanic
Plant Varietal(s): Bourbon, Pache