Guatemala La Fisga
Guatemala La Fisga
A sugary cup, with notes of lemon, orange, & carmelized brown sugar. Grapey acidity and a silky, jammy body.
Roberto Cantó's father-in-law, Olegario Primero, was the first coffee producer in his area, planting his first coffee shrub about 20 years ago. Olegario sold his coffee plot 10 years ago to Roberto and Roberto’s two sisters' husbands. In order to purchase the land, all three men migrated to the United States, to work and save money. They traveled twice, staying for stints of three years and two years, respectively, before returning home to establish their coffee plantation. In addition to coffee, they produce tomatoes, beans and corn in Cubulco, and they now also have a cattle farm in the northern department of Peten. La Fisga, the farm's name, is the Spanish word for harpoon—the brothers’ favorite way to fish from a creek that runs across their farm up north.
Cubulco is located in a majestic mountain range, in a non-volcanic area of the country. It’s located at the border of what’s known as the dry corridor, but fortunately isn’t affected much. Soil in the area has a good percentage of clay, which helps to retain humidity and nutrients. Cubulco is also a very colorful region, with lots of traditions and an amazing landscape. It’s home to the Achi ethnic group and to the Dance of the Flyers, a traditional dance that’s worth seeking out!
Region • Aldea La Estancia, Culbuco
Farm • Roberto Cantó "La Fisga"
Variety • Various
Elevation • 5900 Feet
Process • Washed, Sun Dried
Flavor Notes • Strawberry, plum, milk chocolate
Roast • Medium Light Roast
Guatemala "La Fisga" is fantastic for both espresso and filter brews. As Espresso, we brew it at 18g in and 36g out in about 25 seconds. For pour-over we like the V60 at 20g coffee to 300g water at 201°F.