Finca Filadelfia is a 384 hectare farm at 1500 to 1700 masl run by the Dalton family. It is our first time ever buying coffee from them but a special occasion because Marta Dalton is also the importer of our trademark coffee from Finca Gascon. Her Finca Filadelfia is the oldest coffee plantage in Antigua, Guatemala, was built by her ancestors and passed on from generation to generation, along with all the passion and knowledge. In 2001 and 2002 they even won Cup of Excellence!

This lot is a mix of Bourbon, Caturra and Villa Sarchi and is grown in shades then picked when red and ripe. Upon arrival at the wet mill, coffee is weighed and sorted through floating at the wet mill. After, the remaining cherries leave the flotation tanks to be pulped and are then fermented in concrete tanks for 24 to 36 hours, depending on the weather circumstances. Beans then go through a demuciliager to fully clean and are rested in water for another 24 hours before moving on to double phased drying: first, they are laid out to dry on patios for 3 days. Second, they are transferred to guardiolas - mechanical dryers - where they are slowdried for another 3 days. Finally, parchment is removed when the coffee has reached its desired humidity.