About This Coffee

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 farmland, 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 Guardiola's 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 dry mill where coffee is milled and prepared for export.

Farm Information

• Origin: Guatemala
• Region: Alta Verapaz, Santa Cruz Verapaz
• Farm/Coop/Mill: Finca Aurora
• Producer: POLA S.A
• Variety: Caturra
• Process: Anaerobic Washed
• Altitude: 1450masl
• Harvest: December - April
• Sourcing Partner: Langdon Coffee Merchants
• Quality Score: 85

Roast Level: 

Flavour Profile

• Aroma: Raisins and Currants
• Flavour: Red Apple, Toffee, Raisin, Black Tea
• Aftertaste: Clean short Black Tea
• Acidity: Red Apples
• Body: Toffees, Raisins and Currants
• Balance & Overall: A short red apple like acidity with strong toffee and currant like flavours

Recommended Brewing Parameters

• Espresso: 20g In, 40g Out, 27 Seconds
• Milk-based (150ml): 23g In, 44g Out, 30 Seconds, 150g Milk
• Pourover Filter (Chanho-Tornado): 15g In, 225g Out, 2 Minute 10 Seconds (45G Bloom, 30 Seconds)