Finca de Dios
Coffee

shaped by community and nature

Welcome to our farm.

We mill our coffee with mountain spring water to assure its special aroma and flavor, and meticulously sun dry our coffee to assure its quality. The coffee produced at Finca de Dios is a perfect representation of specialty Guatemalan coffee with its superb clarity, cleanliness, bright citrus and chocolaty body.

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Our Story

In 1971, a horse lover bought a farm nestled in the mountains of Fraijanes, Guatemala, with the intent of housing his horses. A few years later, he was transferred for work-related reasons. His daughter, who remained in Guatemala, was left in charge of the farm.
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Our Process

Selective Picking

We select only the ripest cherries from the trees so that all the sugars have developed fully to ensure a sweet and great tasting coffee. This means we have to pick each tree up to three times during the harvest!

Secondary Inspection

Before the cherries are processed, a second inspection takes place. Each picker makes sure that only the ripest cherries go through to the next stage, and that there are no immature beans as these can result in an astringent cup of coffee.

Only Ripe Cherries

After a day of picking coffee in the field, all the ripe cherries are weighed and prepared for processing. All the green and immature cherries that were sorted out in the secondary inspection will be processed separately.

Processing

We specialize in washed coffees, but we have been looking into innovative processes to improve quality and create unique and exotic flavor profiles such as anaerobic fermentations and natural coffees.

Processing

In this step our coffee passes through our micro-mill that will separate the bad beans and any rocks or sticks that made it this far. Then, it will proceed to remove the skin of the cherry know as the “pulp.”

Fermentation

Depending on the process, our coffee can be fermented  up to 136 hours so that the mucilage layer attached to the bean is broken down. We use prolonged fermentations to create unique specialty coffee profiles. Also, by doing slower fermentations we have more control allowing us to have consistent profiles each year.

Washing

After the coffee reaches it’s fermentation point, the coffee is washed immediately to completely remove the mucilage and avoid over-fermentation.

Drying

All out coffees are dried on raised-beds in our green house. The coffee is moved constantly to achieve homogeneous drying. Once the beans reach a moisture content ranging in-between 10%-11.5%, the parchment coffee is stored to rest before being prepared for export.

Cupping

This step is an essential aspect of our quality control, as all our lots are cupped at our lab, by a professional Q Grader and segmented according to cupping score and flavor profile to guarantee the quality of each lot offered.

Off to Export

Once a lot is sold, our team carefully loads the coffee and takes it to the dry mill where the parchment will be removed and the coffee will be sorted through a color sorter and a gravity sorter. The coffee is then prepared to export and shipped by sea.

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Awards

The Cup of Excellence is the most esteemed award given to top coffees, with final winners receiving the prestigious Cup of Excellence® and being sold to the highest bidder in an online auction. At Finca de Dios, we are passionate about producing exceptional coffee, and the award our farm received in the Guatemala Cup of Excellence 2008 stands as proof of our commitment to excellence. Our Natural process Geisha was also recently a finalist in the Global Coffee Awards through Gento Coffee Roasters – Ashley’s Roastery. While we value and appreciate these recognitions, we prioritize meeting the growing demands of our existing clients, and we’ve been fortunate that they consistently seek more of our best coffees so much so that most years we have no additional lots available for competitions.

“Working at Finca de Dios means carrying forward our family’s vision. Every coffee is carefully evaluated with the same care we give our land. It’s our way of sharing our story with the world.”

Ashley Prentice

Questions? Contact us

Have a question or want to learn more about our coffee?
We would love to hear from you, feel free to reach out anytime.

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