GUATEMALA SYDRA FINCA LA HERMOSA

20.43 EUR

Finca La Hermosa is a distinguished coffee farm located in the Acatenango Valley of Guatemala. It was founded in 2011, when two young lawyers Max Pérez and Claudia Abril decided to leave the courtroom behind and follow a calling rooted in the land, family, and faith. What started as a dream in the highlands of Acatenango has grown into a farm known for producing some of Guatemala’s most expressive and traceable coffees. Located between 1,800 and 2,000 meters above sea level on the fertile slopes of the Acatenango volcano, Finca La Hermosa thrives in one of Guatemala’s most privileged coffee-growing regions. This terroir is defined by volcanic soils, constant cool temperatures, abundant fog, and strong Pacific mountain breezes—a unique microclimate that slows down cherry maturation and enhances sweetness, acidity, and aromatic complexity. On this land, are cultivated both traditional and exotic varieties—including Caturra, Bourbon, Typica, Pache, Pacamara, as well as Gesha, Sidra, Wush Wush, Chiroso, Laurina, and others. Each variety is grown under organic practices and carefully processed on-site to ensure full traceability and quality control. The farm’s commitment to excellence has been recognized more than 13 times by the Cup of Excellence. Certified by USDA Organic, Rainforest Alliance, and a proud member of the Women in Coffee Alliance, Finca La Hermosa is more than a farm—it is a family-led project rooted in faith, sustainability, and excellence in everything they do and in the team they build, united by shared values and a deep respect for people, land, and coffee. A standout among the farm’s varieties, Sydra was originally developed in Ecuador and is a hybrid known for its exceptional cup quality and complex profile. This variety offers a refined balance of bright fruit notes with floral and spice undertones, often accompanied by a silky body and layered acidity. At Finca La Hermosa, Sydra thrives in the farm’s volcanic soil and the cool Acatenango climate, resulting in elegant, expressive cups that reflect both the terroir and the precision of the farm’s processing methods. The Sydra variety from Finca La Hermosa is processed using the washed method. The ripe cherries (at 21° Brix) are handpicked and depulped on the same day, preventing off-flavors caused by uncontrolled fermentation. The mucilage is removed through a natural fermentation process lasting 53 hours. Drying is done under sunlight for a total of 149 hours: the first stage takes place on cement patios, followed by a second stage on raised beds for 19 days. CUP PROFILE: notes of tropical fruits with floral and spice undertones. often accompanied by a silky body and layered acidity FARM: Finca La Hermosa REGION: Acetenango PROCESS: Washed VARIETY: Sydra ALTITUDE: 1895m

Origin

Guatemala Acatenango Valley

Process

washed

Roast

medium_light

Varietal

Sydra