GUATEMALA FINCA PATZIBIR
GUATEMALA FINCA PATZIBIR
ROAST: Medium
TASTING NOTES:
plum | almond | vanilla cake
From the region of Atitlán
REGION: Atitlán
FARM: Finca Patzibir
ALTITUDE: 1,475 - 1,600 MASL
PROCESS: Washed, Patio Dried
SIZE: 12oz
We’re always improving at Bean2Bean! That’s why the packaging you receive might look a little different than what you see here. But don’t worry! You’re still getting the same great product on the inside, just a different look on the outside.
Finca Patzibir
Andrés Fahsen, a fifth-generation coffee producer, proudly leads the agro-forest farm of Finca Patzibir situated in the captivating Atitlán region near Volcan Tolimán. With a deep commitment to his community and sustainable farming practices, Andrés ensures that Patzibir thrives as a place of work, conservation, and exceptional coffee production.
Patzibir, derived from the Kaqchikel word meaning "Place of Tzibir (tree)," reflects the farm's connection to nature. Tzibir trees, abundant on the farm, provide shade and symbolize the harmonious balance between the lowlands and highlands of the Atitlán region. This area, where clouds and forests converge, boasts a unique microclimate characterized by high humidity—a defining feature that sets it apart in Guatemala.
Andrés Fahsen's exemplary managerial techniques at Finca Patzibir are evident in various aspects of the farm's operations. He meticulously plans the spacing between rows of coffee plants, ensuring optimal growth conditions. In accordance with the region's climate, precise shading techniques are employed to allow the coffee plants to thrive under the cloudy, moist conditions.
Los Volcanes
Finca Patzibir's involvement with Los Volcanes Coffee is managed by Loyren Orozco, the farm manager at LVC. Together, they implement a meticulous compost application strategy. Solid compost is applied in March and September, while foliar applications occur in May and November. Drench applications take place in June and December. In total, 1,400 pounds of compost are applied between foliar and drench methods, with an additional 112 tons of solid compost distributed across the farm's 56 hectares.
The farm also utilizes pulp to retain moisture in the soil and add organic matter. To ensure the freshness and quality of the coffee cherries, efficient truck routes are carefully planned. Trucks arrive filled with pulp to be used on the farm and return with harvested cherries to the mill. Transportation timelines are managed very tightly so as to minimize the risk of the cherries starting fermentation prematurely on the trucks.
Finca Patzibir, under the stewardship of Andrés Fahsen, embraces a holistic approach to coffee production, valuing the well-being of workers, sustainable practices, and the preservation of the natural environment. Each cup of coffee from Finca Patzibir reflects the harmonious blend of expertise, dedication, and respect for the land, delivering a remarkable sensory experience.
Community in Coffee
Along with providing farm and community support, LVC also provides insight into the world of coffee in Guatemala, and raises social awareness in regards to the importance of the people behind every cup. Through building lasting relationships with both producers and roasters, they hope to bring people together and enable the world to enjoy delicious coffees while continuing to sustainably support this important agricultural economy in Guatemala.
