Finca Ceylan resides in the San Miguel Pochuta area of Chimaltenango, at an altitude of 1300 metres above sea level. The region is also rich in volcanic soil. Like many producers we work with, Dariush Echeverria is a firm believer of both quality and sustainable farming practices.
Following his philosophical approaches. Dariush invested in wastewater treatment facilities. Coffee residues from the wet mill are used as organic fertilizer in the coffee plantation, creating a self-sufficient system. Wastewater is also filtered through oxidation tanks to avoid contamination to surrounding water sources.
Finca Ceylan contributes to that system by investing in local infrastructure and education as well as employing local labour to maintain the farm throughout the year. They also achieved Organic as well as Smithsonian Bird Friendly certifications.
The Bourbon varietal is favoured for its excellent cup quality, though it has low yield and is also highly susceptible to diseases like coffee leaf rust and cherry borers. Bourbons are valued for its complex acidity, and has a caramel-like sweetness and texture. Typically red in color, the orange Bourbon is a natural mutation and generally has higher sweetness.
As demand for specialty coffee increases, different producers has directions - some are quality driven, some driven by sustainability. The Finca Ceylan Orange Bourbon falls under the category of ‘rare’ as firstly, of Darish’s efforts and purpose. We respect and recognise his efforts of keeping his farm both environmentally and humanitarian sustainable. These efforts are translated into the quality of the rare mutation of the orange bourbon.
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