Farm: San Sebastian
Farmer: Agropecuaria Salfar, S. A.
San Sebastian farm belongs to a region well-known for the cultivation of one of the finest coffees of the world, over the tradition and the care of the Falla Family, is produced San Sebastian Coffee Genuine Antigua, unique for its character, cup profile, acidity, body and aroma. Its geographical location in the mountain areas of Antigua Guatemala , in Acatenango’ s volcano slopes, at an altitude of 5,000 to 6,000 feet over the sea level, makes of San Sebastian Farm the best place to obtain an excellent grain, which is processed with experience and tradition until get the ideal quality of coffee.
Founded in 1890 by Salvador Falla Santos, San Sebastian has preserved during more than a century the same cultivation and mill practices that were founded by the founder. Since then the farm has been managed by four descendants: Don Salvador Falla Aris, son of the founder, who passed away in 1955; then Mr. Arturo Falla Cofiño was in charge of the farm in 1981; after Mr. Mario Falla González was in charge until 2003. Today, Mr. Estuardo Falla Castillo, great-grandson of the founder, is the one who represents the fourth generation of the family dedicated to the coffee activity. He is who continues with the management of all and each step of the coffee production at San Sebastian, guarantee the highest and exclusive quality of the coffee. In San Sebastian, the main objective is the excellence production, in quality and flavor, for this reason we are sure that San Sebastian Genuine Antigua is unique in the world.
The harvest is completely handmade by young women that give their entire abilities and skills, picking strictly the mature grains, it means, just the ones their appearance is cherry, bright, fresh and firm. After the harvest the grain going to the wet mill process where it is pulped, using a traditional system. Then, through a series of channels, the grain goes to the fermentation tanks, where it stays a period of 36 to 72 hours.
All the water that is used during the wet mill process is pure and crystalline water that comes from the wonderful and fertile land. Once the fermented process has been completed, the coffee is placed in big yards, so the sun takes all the humidity of the grains. The next stage is the dry mill where the grain pass in a grinder so the skin can be removed.
Finally, the coffee goes to a special selection, with the support of experienced people is rejected any grain that does not have the characteristics of a high quality. This selection makes our coffee, a coffee of high singular grade.
- Location: Sacatepequez, San Miguel Dueñas
- Area: 50.61 ha.
- Altitude range: 5000 – 6500 feet
- Type of soil: Loamy-Sandy
- Shade trees: Inga and Gravilea
- Climatic characteristics:
- Average temperature: 22°C
- Annual rainfall: 1800mm
- Relative humidity: 70%
- Coffee production characteristics:
- Harvest season: November to March
- Drying process: Sun
- Mill: Wet and Dry
- Annual production: 1000(69-Kg bags)
- Previous Awards:
- 1900 First Agricultural Contest, gold medal
- 1904 September National Exposition, Silver medal
- 1905 September National Exposition, Gold medal
- Cup of Excellence 2002
- Cup of Excellence 2007
- Cup of Excellence 2008
- 6th. Place – 12 finest coffees of the planet in the SCAA 2008, Minneapolis Menesota, U.S.A.
- Telephone: (+502) 2410 9848 / 7831 5974 / 7831 5975
- Facebook: Finca San Sebastian
|Farm Name||San Sebastian|
|Farmer/Rep.||Agropecuaria SALFAR S.A.|
|Size (30kg boxes)||44|
|City||San Miguel Dueñas|
|Aroma/Flavor||Sweet, candy, chocolate|
|Auction Lot Size (lbs.)||2896.18|
|High bidders||M.I. COFFEE CORPORATION|