Guatemala El Tambor
ALTITUDE: 1,750 meters
HARVEST: December - March
SOIL TYPE: Loamy-Clay
VARIETIES: Red Bourbon, Caturra, Pache
This award winning Palencia farm (ran by Victor Calderon) was founded in 1930 as a cattle ranch and in 1966 was planted with coffee. In 1930 the Franco family bought small farms and formed El Tambor. In 2001, the Calderon family purchased El Tambor, trading it for a house closer to the coast where they had previously farmed. The climate at El Tambor has cold weather overnight from November to March, slowing maturation in the cherries to produce a characteristic sugary sweetness. El Tambor has a distinguished record in the Cup of Excellence, winning awards in 2007, 2015, 2017, and 2018.
The Calderon family uses biodynamic agricultural practices, which Victor just calls "common sense". They use only organic practices, without chemicals, and spread clay to combat rust. The finca is on a migration route for butterflies, which flutter all over the area, the rich canopy of trees on the farm forming a haven for them.
Ideal Brewing Methods:
Espresso, French Press, Pour Over, Aeropress, Drip