12 La Bella - Guatemala 2021

The pulping is made with recycled water, then it is fermented and a machine is used to separate the mucilage and its treated separated for less pollution and treatment of the waters. The beans are classified by density in a channel after the separation the coffee rests, for 12 to 18 hours under clean running water. The beans are dried in solar dryers(patio or African beds), for 4 to 5 days, we move then to mechanical dryers(drying only during the day resting at night) until is around 11.5 to 12 % humidity and move it to the ware house and let it rest until by his own heat get to 10 to 11 %.

Awards:

2013: 13 place Cup of excellence, (villa sarchi). (washed) 2016: 05 place Cup of excellence, (pacamara). (washed) 2017: 15 Place cup of excellence, (pacamara). (washed) 2019: 01 National winners COE, (pacamara). (washed)
2019: among the best 24 coffees Block chain auction (villa sarchi). (washed)
Process: We receive the coffee from the field and do a double check to assure that the coffee is well selected at the field by the collaborators, then we soak it in water to remove the heat from the field and leave it in the wet syphon(without water), to do a slow pre fermentation with the cherry.

Cultivating coffee is an art that requires skill, dedication and time….

Experts have recognized Guatemalan coffee to be among the best around the world. Finca la Bella has obtained the best quality to satisfy the requirements of the consumers. Its quality is influenced due to the strategic location processing and managing. It is located in a subtropical climate surrounded by forests in the heart of Las Minas Mountain Ridge.
During four generations, the skills of planting, of growing, of harvesting, and of processing coffee have been handed down to each member of the family. This is why the location, the altitude, and the process influence in taste, in aroma, and in acidity perfection Finca la Bella, generations have been seeking throughout the years.
At Finca la Bella estates soft washed Arabica coffee is processed, planted in two shade canopies for preserving the environment and wildlife diversity.
Also we implement a green fertilization with banana trees with the intention of preserve our soils and reduce the use of chemical fertilizer. We are focused in preventive actions against the fungus with a mix of alcohols and other natural fungicides and strength of the plants do to a good nutrition, in this way we can reduce the use of chemical fungicides.
Processes are implemented to save energy, water, and waste management of coffee such as, solar dryers, water recycling, treatment of used water and worm compost process for the management of the pulp.
Continuous improvement of its collaborators is sought with training, medical assistance, improved housing and services, to have an integrated development of social and environmental responsibility.