Finca El Bosque was founded in 1932, when Julian Flores acquired 14 hectares of land in Guatemala’s western highlands. He planted out all of his land with Bourbon varietal coffee trees and gradually extended the farm until his death in 1947. Julian’s only son, José Eladio Flores, and his wife, Martha Stalla, then took over and, in 1970, added another 23 hectares to El Bosque, again planting the Bourbon coffee varietal. Following José’s death in 1996, the farm has passed to a third generation – José and Martha’s four sons, Julio, José, Francisco and Mario.
After years of selling unprocessed coffee, it was this latest generation that decided to invest in their own wet mill – built inline with strict environmental guidelines – which means that they can process their coffee themselves. The family has also diversified into growing other plants for local consumption such as avocados, roses and lemons.
Finca El Bosque now employs 40 workers and each family that lives on the farm is given their own plot to grow corn, beans, tomatoes and other produce. In 2000, the Flores brothers were recognised by the Asociación Nacional de Café de Guatemala (Anacafé) for their efforts in the area of social development and productivity.
Great care is taken to preserve and sustain the local environment. Waste water and coffee pulp are recycled to irrigate and fertilise the farm. Finca El Bosque – whose name translates as ‘forest’ – also has a large area of woodland reservation, which is home to a wide variety of native plants, animals and birdlife.
Mountain Water Process Decaffeination
This coffee has been sent for decaffeination at the Mountain Water facility in Veracruz, Mexico. This unique non-chemical decaffeination process uses the clear waters from the highest mountain in Mexico, the Pico de Orizaba (known as Citlatepetl in the indigenous language) to gently remove the caffeine from the green beans.
The process works by immersing the green beans in water in order to extract the caffeine content. The water preserves the soluble flavour components of the green beans and this protects the original characteristics of the coffee.
In order to remove the caffeine from the water containing these soluble flavour elements, the water is passed through a filtration system. This produces a solution comprising the original mountain water and the soluble coffee flavours, now free from caffeine.
The resulting green coffee is 99.9% caffeine-free. The beans are then dried to the required moisture content prior to export.
The Moutain Water Process is patented and is also organically certified in accordance with the regulations of OCIA, NOP and JAS. It is also Kosher certified.