Finca Calderas, located in the department of Jutiapa of the Nuevo Oriente region, was acquired at the beginning of 1991. This farm was one of the first farms in the village to start experimenting with coffee production.
The farm has 148 acres, with 86.5 acres used for coffee production.
With the new crop production back in 1991, also came a new source of employment for the community. Before coffee was planted in this piece of land, there were no jobs close enough for members of the community and many people had to travel long distances to surrounding villages in order to find work opportunities.
This farm provided many opportunities for everyone in the community. Grains and different types of food are distributed to their families to ensure everyone is properly fed and eat a balanced and healthy diet.
The Honey and Natural lot makes the process very special and unlike any other specialty-coffee. On a very cold day, these coffee producers decided to pick and separate into two to create a little experiment. This experiment consisted of using half of the coffee for the honey process and a half for the natural process. This is essentially the same type of coffee, processed in two different ways.
The Honey Process is not very common, however, it allows for a delicious, sweet cup. During this process, the coffee cherry is sliced open and the skin and pulp is removed from the coffee bean. However, the mucilage is left on the drying patio with the rest of the coffee bean, giving the coffee bean a sugar-honey like taste.
In this drying process, the mucilage is not removed from the beans until the coffee has completed its drying stage. This takes a little bit longer, which allows the fruit and sugar flavors of the mucilage to soak on the bean itself, thus making a sweet and fruity cup of coffee.
The mix of these two flavors are so complex and the differentiation between the drying processes makes this cup so unique. The sweet panela-like flavors combined with the dry fruit flavors provide a very unique flavor, which mixed with the low percentage of the natural processed coffee, provides a hint of tartaric acidity filling the palate with wine tones and a touch of sweet grape.