Luis “Wicho'' Valdés III is the third generation producer of Finca San Lorenzo. Located among the rolling hills of the San Cristobal town in the department of Alta Verapaz in the Cobán region of Guatemala, Wicho cultivates and processes one of Guatemala’s most sought-after coffees. Cobán is a coffee growing region characterized by its humid weather and constant rainfall all throughout the year, with an intense rainy season and a light rainy season.
Wicho’s first memories in coffee consisted of visiting his grandfather at Santa Isabel when he was 10 years old, where he grew coffee and sugarcane. Luis Valdés II took over the farm in the 1980’s. At that time he also purchased Finca San Lorenzo.
San Lorenzo has several various coffee varieties, natural forest, a wet mill, drying patio and machine driers. When Finca San Lorenzo was purchased focus was placed on cultivation solely on coffee and the preservation of the natural forest. Wicho began making weekly visits to learn everything he could about producing coffee while studying agricultural engineering at a university. There is one Manager and several auxilary managers oversee the production of each lot. Every year, there are also 50 farmers who work on the cultivation and processing of the farm's coffee. During the harvest season, over 300 harvesters from the towns of San Cristobal, Cobán and it's surrounding small communities work the farm choosing perfectly mature cherries from the 100,000+ plants they're growing
Wicho’s coffee is planted in terraces on the steep areas of the farm, to allow heavy rains to drain and to prevent soil degradation. They maintain the correct spacing between each plant as well as appropriate shade use (dependent on the varietal) which allows the coffee plants to maximize the use of nutrients from the soil and sun. Wicho sends samples of the foliage which provides nutrients to the soil, to be analyzed twice a year in order to gather information about the nutrition levels and any possible diseases they may contain. He applies organic matter to the soil in the form of coffee pulp and worm cultured soil. Due to the climate characterized by the constant rainfall, locally called ‘chipi chipi’, and the light mist that coats Cobán, Wicho uses multiple techniques for drying his coffee. All of which produce a high quality coffee with its own exceptional characteristics.
Flavor profile: Orange, brown sugar, dark chocolate
Variety: Caturra, Catuaí, Bourbon,
Elevation: 1400-1500 masl
Supplier/Importer: Falcon Coffees