Farm:               San Isidro
Farmer:            Agrícola San Isidro, S. A. / Edgar Polanco

Finca San Isidro was established in 1,897 by a visionary man; Felix Maldonado Robles. Currently is owned by Agrícola San Isidro, S.A., a 100% family business, ran by the third and fourth generation of its founder.

Finca San Isidro works on a sustainable way, reason why its coffee productive area is covered by Inga shade and other native species of shade. Shade trees provide a refuge for biodiversity, its decaying leaves add layers of organic matter, prevents erosion and help to maintain humidity in the soil for the crop and protects the water recharge area for the local watersheds used in the farm and surrounding communities.

Because of the nature of its location, surrounded by hills and mountains, the farm pays special attention to soil and environmental conservation, reason why weed control is done manually and the use of agricultural inputs and supplies is sustainable.

The farm is located in the foothills of the Lacandon hill, refugee of wild life and el Quetzal bird, national bird of Guatemala . To help the conservation of the forest, the area has been declared Private Nature Reserve.

The soil of Finca San Isidro is from volcanic origin, product of the eruptions of the Santa Maria Volcano during the beginning of the 20th century. The Talcanac River crosses the farm with its abundant water which is also fed by several water springs that provide water to the surrounding communities.

Its altitude, climate, soils, and its Arabica Bourbón variety provides the ideal conditions for Finca San Isidro to produce one of the best specialty Strictly Hard Bean Coffees of Guatemala , that has been selected by Starbucks during the last 2 years to be promoted worldwide as a Starbucks Special Reserve Coffee.

The process begins as crimson coffee cherries are handpicked in the fields by well-trained pickers. Coffee cherries are carefully selected by siphons and sieves to ensure that only the beans with the optimum ripeness go through the process. The pulp is removed from the coffee cherry in a horizontal depulping machine. Afterwards mucilage is removed with clean water after 48 hours of fermentation, and a last selection is done to ensure just the first quality coffee is exported. Coffee is sun and mechanical dried in Guardiola type driers. Once the coffee beans are dried it is warehoused to rest in special bags for its transfer to Guatemala City and then to their final destination.

Finca San Isidro has collaborated donating land to build schools, medical posts and community roads.

Geographic Characteristics

• • Location:                      San Martín Sacatepequez, Quetzaltenango
  • Area:                            238ha
• • Type of soil:                 Sandy
  • Altitude Range:            5000 – 5500 feet
  • Shade Trees:                Inga
    

• Climatic Characteristics
  • Harvest season:            September to March
  • Drying process:            Mechanical
  • Mill:                             Wet

• Coffee production characteristics:       
  • Annual production:      1, 365(69-Kg bags)
  • Average Temperature:  37°C
  • Annual Rainfall:           3,300 mm

• Previous Awards
  • Certification by Coffee Practices – Starbucks

Rank	21
Farm Name	San Isidro
Farmer/Rep.	Agricola San Isidro S.A.
Score	85.50
Country	Guatemala
Year	2015
Size (30kg boxes)	42
City	San Martin, Sacatepequez
Region	Quetzaltenango
Program	Guatemala 2015
Month	–
Aroma/Flavor	Caramel, peach, caramelized sugar
Acidity	Bright, citric
Other	Syrupy, silky, long finish
Variety	Bourbón
Farm Size	–
Auction Lot Size (lbs.)	2749.8
High bid	6.20
Total value	17048.76
High bidders	RYANS COFFEE ROASTERS, Cafe Nara, Cafe Q, KOALA COFFEE FACTORY, Cafe 46, THE CORNER, millo coffee roasters