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Guatemala Pocola Santa Paula

Guatemala Pocola Santa Paula

FOR THE DO-GOODER IN US ALL.

£5.25 227g

Clear

Hoofnotes

  • Carried From
  • Finca Santa Paula, Guatemala

  • Coffee Strength

About this coffee

For every pack of Pocola we sell, 20p is donated to the school system in this coffee’s native Coban region of Guatemala. The producer, Christian Schaps, not only oversees this re-investment programme for us, he makes sure that local mist and moisture produces an incredible crop.

Pocola tastes of caramel, berries, tropical fruits, apple and smooth honey. Put it this way – describing the flavour is a proper mouthful. Also happens to be the best way to enjoy it.


Additional Info

  • Coffee: Pocola & School project coffee
  • Farm: Finca Santa Paula
  • Owners: Oscar Schaps, Christian Schaps and Rony Asensio
  • Varietal(s): Caturra, villa sarchi
  • Processing: Washed, covered drying
  • Altitude: 1375m
  • Region: Coban
  • Country: Guatemala
  • Certification: n/a

Tropical fruit, caramel and buttery mouthfeel. Sublte spice and balanced and very pleasant in the cup and especially at home as a filter or cafetiere, but with care a great espresso too.

Additional information

Finca Santa Paula is located at around 1,375m near the small town of San Pedro Carcha, in the Alto Verapaz region in north-central Guatemala. The area is known locally as Tezulutlán, and is still populated by indigenous peoples who live and work the land using traditional methods.

Finca Santa Paula was founded in the early 1990s and since then the farm’s manager, Don Adalberto Reyes, and its owners have worked on developing a virtually 100% sustainable farm. Don Adalberto speaks four languages: Spanish, Kekchis, Pocoman and Achi. In this region of Guatemala, it is vital to be able to speak at least one other language besides Spanish as all the local indigenous communities communicate in their own local languages.

Santa Paula’s coffee is predominantly Caturra, but with new plantings of villa sarchi coming into maturation which grow in the shade of native Inga and Pepeto trees. The high rainfall in the region (3,000-4,000 ml a year) ensures a long and steady maturation of the coffee cherries, allowing the coffee to develop a unique fruitiness and spicy note in the cup. The farm produces around 750 bags of coffee a year in total, with Bewley’s having special reserve on the top selection each year.

The water that the farm uses for its wet mill comes from purpose built lagoons, which capture rain water. The washed coffee is then dried in poly-tunnels. The organic waste from the pulped coffee is recycled using lombriculture, whereby earth worms transform the organic waste into compost that is then returned to the farm as fertilizer.

A UK exclusive, Bewley’s (and Bolling Coffee/Grumpy Mule for several years before) support the local school with an annual donation based on sales of the retail packs of Guatemala Pocola coffee, and we are proud to have a small hand in the future of the community.

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