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Finca Filadelfia

FEE-LAH-DEHL-FEE-AH

About Finca Filadelfia

Our Head of coffee

Will says:

“There are plenty of juicy pineapple, orange and ripe tropical fruit flavours which match beautifully with the juicy mouthfeel and syrupy sweetness. With all of the intense sweetness, acidity, mouthfeel and flavour it should be a real punch around the face but in fact it’s elegant and smooth. Super tasty coffee.”

About the area

The coffee region of Antigua spreads across a valley surrounded by three volcanoes, Agua (Water), Acatenango, and Fuego (Fire). The Fuego volcano, which means fire in Spanish, is still under constant eruption, clouds of smoke are regularly visible above its peak. The coffee grown in Antigua is enriched by the volcanic soil which is full of nutrients and retains the water needed for the cherries to develop well. The soil sets the tone for creating the right microclimate which is perfect for growing coffee!

The main town in the region is called Antigua. It is a cultural center for tourism as it is the ancient capital of both the Mayans and the country of Guatemala. The increase in tourism has attracted a lot of locals and foreigners to live in the town. The demographic pressures create a demand for property in the region Farmers are enticed with lucrative property value offers to sell their land, making it harder and harder to find coffee from this.

About the farm

Amidst a country wide devastating recession, Manuel Matheu borrowed the land at Filadelfia initially with the hope to start growing coffee in 1864. After returning from London where he sold his first crop, he was commissioned by the President to show small farmers how to grow coffee. The passion for coffee has been passed down 6 generations. Francis' grandmother Elisa ran the farm until she was 95 years old, today, Francis and his little brother Tio Bobby are involved in the coffee harvest. They have currently changed their shade tree strategy on the mountain to give the coffee plants a chance to thrive. They had heard that the Villa Sarchi varietal is more resistance at higher altitudes so they began trialling a few tiny lots on the mountain. In addition they obtained geisha plants from La Esmeralda in Panama, and a few others that will be harvested for the first time in 2016. With so much history, coffee has definitely had its ups and downs. They are very excited to start sharing some of the good coffee times together.

A quick Q&A with the farmer, Francis:

Do you have any new plans for your farm?

“We’ve heard that the Villa Sarchi coffee varietal is more resistant at higher altitudes so we’re trialling a few small lots on the mountain.We’ve also obtained geisha plants from Panama and have a few new coffees lined up for harvest in 2016.

Details

ACIDITYCitric (Orange)
ALTITUDE1650
FLAVOUROrange, pineapple and green apple
MOUTHFEELJuicy
ORIGINGuatemala
PROCESSFully Washed
PRODUCERRoberto Dalton
ROAST PROFILEMedium-light
SWEETNESSSyrup
TASTING NOTEOrange and pineapple sorbet.
VARIETALCaturra and Bourbon
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