Guatemala Antigua Finca El Tempixque
The Falla family first started growing coffee in the Antigua valley in 1890. In the 1960’s Arturo Fall Cofiño, the 3rd generation of the Falla family to live in Antigua, purchased a 100-hectare neighborhing plot of land to the family’s original farm and named it “El Tempixque” after the tempisque tree that stood at the front gate of the new property.
The farm is organized in a traditional way for large estates of that era: by “tablón”, or plot, which are each planted with single cultivars, evenly shaded by grevillea trees, and whose borders are traced with macadamia trees. The farm was originally planted with a majority of bourbon, but these days it includes caturra, catuaí, marsellesa, a high-productive sarchimor dwarf, and soon, gesha.
The farm is constantly being renewed plot by plot, at a pace that accomplishes a complete renovation every 20 years. Of Arturo’s 5 children, Estuardo Falla would be the one to continue leading the family’s estate when Arturo passed away in 1992. Estuardo modernized the coffee operation significantly, including establishing complete wet and dry milling operations, as well as a family-managed exporting company. With these assets in place the Falla family could not only process and export 100% of their own coffee, but also be service providers to other estates in their community. Now, El Tempixque produces 11 containers of coffee, all of which is Rainforest Alliance certified, in addition to milling and exporting for family estates all over the country.
The presence of the newest generation is also having an impact these days as Adrian and Sebastian, descendants of Arturo and Estuardo, are together innovating small-scale processing techniques and opening new global markets for the coffees they represent. They’re also extending the family’s impact through the Arturo Falla Confiño Association, which provides education, medical and dental services to El Tempixque’s 160 employees, as well as to more than 500 small coffee producers in Antigua—historically under-resourced and over-looked compared to larger estates.
Bourbon & Caturra lightly roasted. Citrus, Floral, Cocoa. Very versatile, this coffee can be used for drip, pour-over, cold brew, or single origin espresso.