Guatemala: Palencia - Finca Siquem

Traceability: Carlos Roldán, Palencia, Guatemala

Process: Washed

Elevation: 4600 - 5580 ft (1400 - 1700 masl)

Notes: Chocolate Syrup, Caramel, Orange

Method: Drip (1:15), Espresso, Cold Brew

Net weight: 12 ounces/340 grams

Info: Carlos Roldán was a businessman who worked in the Guatemalan coffee export sector for a long time, learning the ins and outs of international logistics, quality control, sustainable pricing and more. Intimately aware of farms across the country and of their quality and production capabilities, Carlos had been eyeing Finca Siquem as farm with loads of potential. Comprised of 140 hectares of land between 1400-1700 meters above sea level, a wet mill, two large drying patios, a farm house and dormitory all on the property, Carlos knew that by tightening a few screws, he could be dealing with something special. When the former owner reached retirement age about 11 years ago, he sold Siquem to the Roldáns, and Carlos and family made their first foray into coffee farming.

The farm underwent maintenance and renovation, shade trees were planted and shaped, new varieties were planted, and a dry mill and cupping lab was built from scratch. Siquem offers something we have never seen seen before in all of our travels to Latin America: A seed-to-shipping container operation that offers and endless amount customizable quality control options most producers could only dream about.

The coffee we’re offering this time from the Roldáns is a repeat from last year: The farm blend of Caturra, Catuaí and Marsellesa. Grown at the middle elevations on the property, the farm blend is the bread and butter of Siquem, capable of up to nearly 300,000 lbs of production across the farm’s 140 hectares. This year’s crop is fantastic in all the right ways, however, exhibiting the chocolate milk drinkability that keeps us coming back for more!