GUATEMALA | Teodoro Engelhardt

The elegant and complex aromas of jasmine and Darjeeling tea are very appealing, and you can enjoy a consistent sense of transparency and beauty. You can feel a fresh breeze reminiscent of white grapes and Japanese citrus fruits, along with the fruitiness of juicy Japanese pear and stone fruit, and a gentle sweetness like brown sugar.

This wine boasts a clean, clear liquid and a smooth, syrupy mouthfeel that lingers long into the finish. It's a refined and elegant Geisha variety, so we highly recommend it.

La Bella Farm was founded in 1960, and Teodoro's career began in 1999 when he enthusiastically participated in his father's coffee business, working alongside him for 13 years. After his father's death, Teodoro decided to carry on the family tradition as the fourth-generation coffee producer, cultivating coffee in the heart of Sierra de las Minas based on knowledge passed down through generations.

Labella has become renowned for its exceptional coffee, a testament to his passion and expertise. Maintaining a tradition while consistently delivering exceptional coffee, Labella is sure to captivate coffee lovers for generations to come. Its outstanding coffee has garnered worldwide acclaim, and it is a remarkable farm that has been featured numerous times in the Cup of Excellence competitions.

At La Belleja, coffee cherries are carefully hand-picked at their peak ripeness, preserving their natural sweetness. By using cold water to slow down fermentation and keeping the sugars in a natural state, a unique sweet flavor is amplified after a long pre-fermentation period.

Once Teodoro, a labella expert, determines the coffee is ready, he moves on to traditional Guatemalan coffee processing methods. In this process, after removing the pulp, the cherries are transferred to a fermentation pool and left to rest for the required amount of time. Next, the beans are washed to remove all mucus and prepared for the drying process. Due to the weather conditions of Sierra de las Minas, Teodoro uses a combination of drying techniques.

In the first step, the coffee beans are spread out on a greenhouse-like patio to protect them from unexpected rain. To optimize the drying process and ensure the coffee's shelf life, Teodoro also employs a low-temperature static dryer. This meticulous approach results in an exceptional coffee experience, with each cup possessing a natural sweetness and a distinctive flavor profile.

Country of origin / Guatemala

Production region / Sierra de Las Minas

Farm name / Finca La Bella

Producer: Teodoro Engelhardt

Elevation: 1,450m ~ 1,650m

Variety/Geisha

Purification method / Fully Washed

Crop / 2024/25

Roast level: Light roast