Description
Behind Finca Siquem lies the Roldan family. The farm was founded in 1921 and neglected for generations. In 2018, it underwent a revival under the leadership of the Roldan family, who acquired the farm from a family friend.
Since its revival, Finca Siquem has been focused on specialty coffees. They sought the advice of agronomical engineers and received assistance from the National Coffee Association (ANACAFE). As a first step, the engineers recommended analyzing the soil and then creating a customized recipe for soil reconditioning.
Finca Siquem in Guatemala is a significant player, spanning 355 acres in size. From the beginning, the Roldan family understood the climatic conditions of their region. As part of their revival project, they replanted coffee trees (removing a significant portion of them), built an artificial lagoon, a water treatment plant, and opted to preserve part of the farm with native trees.
At roughly 150 hectares between 1400-1700 meters, just east of Guatemala City, Carlos Roldán and family have been producing a delicious washed blend of caturra, bourbon and catuaà for years, a coffee that has become a staple offering for many roasters looking to work with chocolate-forward coffee. Every detail of the process is carried out right there on the farm: Cultivation, picking, selection, processing, drying, milling and bagging all in one place.
| Country of Origin | Guatemala |
| Region | Fraijanes |
| Producer Type | Single Estate |
| Farm Name | Finca Siquem |
| Process | Anaerobic / Yeast Innoculated |
| Growing Altitude | 1,500 – 1,700 masl |
| Varietal | Caturra |
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