As a fourth‑generation producer, Eduardo Cabrera carries his family’s legacy close to his heart. San José Del Lago was established by Eduardo’s great grandfather in 1909 and began focusing on coffee production in 1940. Eduardo hopes to pass on the tradition of coffee farming to his daughter, Isabella, whom he believes will carry forward the family legacy forward with love and dedication. Farm is located in the western highlands of Guatemala in the department of Solola overlooking beautiful lake Atitlan and not one but three majestic volcanoes ‑ Atitlan, San Pedro and Toliman Atitlán coffee exhibits a rich body, with flavours ranging from floral, and fruity to hints of chocolate and nuts.
Finca San Jose del Lago has supported the local community for many years; donated land for the construction of the local school and health assistance center. Also, frequent donations of medicines for the health center.
ABOUT THE PROCESS
The farm covers 200 hectares, 45 of which are cultivated with coffee. The rest is a natural reserve, untouched nature where hunting and logging are prohibited.
A couple of years ago, Eduardo Cabrera, the owner of the farm, was able to invest in a small wet mill on the farm premises, enabling him to process his harvests himself. Coffee cherries are selectively hand harvested and processed on the farm.
They float the cherries to remove any underripe, then hand‑sort to select only the ripest. It’s then pulped and fermented in water for 6-8 hours. After fermentation, the parchment is washed in clean water and laid on patios to dry. The coffee is raked frequently to ensure it dries evenly, taking around 10‑15 days to dry.