Guatemala Finca La Labor

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Origin: Guatemala
Town:  Guatemala City
Estate: La Labor Estate
Owner: Francisco Quezada Montenegro
Altitude: 1300-1980 masl
Varieties: Red Bourbon
Harvest:   November – April
Certification: Fairtrade, Organic
Processing: Anaerobic Natural
Cupping Score: 83.5
Cupping Notes: Dried Fruit, Dark Chocolate and Caramel       

Indulge in the rich and flavourful Finca La Labor Coffee, sourced directly from the La Labor Estate in Guatemala City. Owned by Francisco Quezada Montenegro, this coffee is grown at an altitude of 1300-1980 masl, resulting in a premium, high-quality brew. The Red Bourbon variety is harvested from November to April, and the beans are certified Fairtrade and Organic, ensuring ethical and sustainable production. With a cupping score of 83.5, this coffee boasts delightful notes of dried fruit, dark chocolate, and caramel, making it a perfect choice for any coffee connoisseur. Experience the exquisite taste of Finca La Labor Coffee, processed using anaerobic natural methods, for a truly exceptional and satisfying coffee experience.

This Oro Anaerobic Natural uses specially formulated Oro yeast to control extended fermentation. The result is a rich and fruity coffee with notes of stone fruit, caramel and roasted almond that we’re sure you’ll love.

Francisco Quezada Montenegro is the fourth generation of Montenegro’s to cultivate coffee at La Labor Estate. In more recent years, Francisco has established La Labor Estate as an experimental processing training campus for producers across the world. La Labor hosted its first international Q processing course in 2020 and has continued offering educational courses ever since.