Background Story

Finca Aurora was established in 1887. In 2002, it was purchased by the current owner POLA S.A. Totalling 121 hectares in size, Finca Aurora is surrounded by forest, rivers, and natural springs giving the plantation excellent sources for natural water and nitrogen. A canopy of pine, inga and endemic trees help provide shades to coffee trees. With 23 hectares of coffee farm land, Arturo Sanchez manages the farm and produces around 470 bags of green coffee a year. 

With this lot, Finca Aurora have adapted an anaerobic fermentation process. Anaerobic means life without air, it is the development of an ecosystem of bacteria that are generated without the presence of oxygen. This ecosystem creates attributes and characteristics that are reflected in coffee, giving it cup complexity. Fermentation time, temperature and PH levels among other things are carefully designed and controlled resulting in exotic aromas and intense flavours with notes of red fruits, grapes and wine. 

Finca Aurora does not have guardiolas or rotator drum dryers. After being processed, coffee is dried naturally on parihuelas or African raised beds in the greenhouse. When there’s too much humidity in the air, static dryers are used for pre-drying parchment before going on raised beds. To ensure cup quality, parchment is dried until moisture content is at 10.5%. Finca Aurora also has its own drymill where coffee is milled and prepared for export. 


Roaster's Thoughts

Highland grown Guatemalan coffees are always letting us enjoy clean and balanced quality. This anaerobic washed coffee from Finca Aurora, although it has a shorter history than other famous farms, proves how much the quality of the coffee has been developed. What makes the quality of the coffee from this farm even better is that they use Guardiola to dry their coffees which makes more even drying hence a better clean cup and texture.


How this coffee is roasted

This coffee is roasted with a slightly more developed profile in order to highlight its balance and clean cup.


Basic Information

  • Origin: Guatemala
  • Region: Santa Cruz Verapaz
  • Farm: Aricha
  • Altitude: 1,450
  • Variety: Caturra
  • Process: Anaerobic Washed
  • Best Ageing Window: 18-25 days
  • Best as: Pourover Filter, Espresso


How to brew this coffee

  • Espresso: 20g dose, 42g beverage yield, 28s extraction time
  • Flavour Profile: Pear, orange, fig, almond
  • Milk: 23g dose, 44g beverage yield, 35s extraction time, 150g milk
  • Flavour Profile: Pear, chocolate, vanilla
  • Pourover Filter: 15g dose, 45g water + 30s blooming, 2m 00s extraction time, total 225g water
  • Brewing Method: Chanho-Tornado (Click here to see details of the brewing method)
  • Flavour Profile: Pear, blood orange, fig, fresh date, roasted almond


Flavour Spectrum