Guatemala Organic Bourbon Farm at 2400m Elevation

If you’ve ever wondered where your organic, high-elevation Guatemalan coffee really comes from—and whether farms like that still exist—this is the story. Deep in the mountains near the border of the Acatenango and Atitlán regions, one family-run farm has been cultivating coffee since before many coffee-growing nations even existed. And yes, it’s still organic, shaded, and farmed with care.

Finca Bourbon, owned by the Echeverria family since 1870, produces certified organic Bourbon coffee at elevations between 1500 and 2425 metres. The farm grows mostly 70-year-old trees, some over 100 years old, and is the only coffee-producing farm in its area. It holds multiple organic certifications and is also Smithsonian Bird Friendly certified.

A Historic Coffee Farm Since 1870

Finca Bourbon is one of Guatemala’s oldest coffee farms, established in 1870 by the Echeverria family. Coffee cultivation began in 1878 with the Bourbon variety, which the farm has preserved through the decades. Many of the trees are now over 70 years old, with a significant number exceeding 100 years of age. This long-term cultivation has allowed the original Bourbon genetics to remain largely intact, contributing to the farm’s unique cup profile and historical significance.

Where Is Finca Bourbon?

The farm is located in Patzun, Chimaltenango Department, right on the border between the Acatenango and Atitlán coffee regions. Despite being surrounded by these well-known areas, Finca Bourbon is the only coffee farm in its immediate vicinity. The property spans 286 hectares, of which 96 hectares are cultivated with coffee, while the rest are protected forest reserve—providing a rich habitat for local wildlife.

Growing Conditions and Harvest

Growing at 1500–2425 metres above sea level, the farm benefits from volcanic soil and a mild average annual temperature of 15–20°C. Coffee plants are shade-grown to enhance quality and protect the ecosystem. The harvest season runs from December to March, during which the farm hires additional workers, increasing its labour force from around ten to over a hundred to meet the demand for careful hand-picking.

After harvest, coffee cherries undergo a traditional Guatemalan fully washed process. The beans are depulped, then fermented for 12 to 24 hours before being dried on concrete patios under the sun. This method highlights the clean, bright characteristics typical of high-altitude Bourbon coffees.

Certifications: Organic and Bird Friendly

Finca Bourbon has been certified organic since 1996 through OCIA, making it one of Guatemala’s earliest adopters of organic farming practices. It also holds NOP (USDA), SMBF, JAS, and EC 834 (EU) organic certifications, ensuring international recognition. In addition, the farm is certified by the Smithsonian Institution as Bird Friendly, reflecting its commitment to conserving biodiversity and providing a safe habitat for migratory birds through shaded cultivation and sustainable practices. All coffee produced here is 100% organic.

Processing Details

The farm uses a washed processing method. After depulping, the coffee undergoes fermentation lasting between 12 and 24 hours. It is then dried on concrete patios using sun drying, a traditional approach that allows for even drying and contributes to the cup’s clean and structured profile.

Flavour Profile

Cupping notes for Finca Bourbon include crisp acidity, nutty undertones, chocolate flavours, and a round, balanced mouthfeel. These attributes reflect both the Bourbon variety and the high-altitude, careful farming techniques employed at the estate.

Future Plans for the Farm

The Echeverria family plans to expand the range of specialty varieties planted at Finca Bourbon. Future plantings may include Geisha, Pacamara, and Yellow Typica, aiming to further diversify offerings and explore new flavour profiles while maintaining their commitment to organic and sustainable practices.

Frequently Asked Questions

Where is Finca Bourbon located?

Finca Bourbon is located in Patzun, in Guatemala’s Chimaltenango Department, on the border between the Acatenango and Atitlán coffee regions. It is the only coffee-producing farm in that specific area.

What is the elevation of Finca Bourbon?

The farm sits at elevations ranging from 1500 to 2425 metres above sea level, which is considered very high and ideal for producing high-quality, dense coffee beans with complex flavours.

What coffee variety does Finca Bourbon grow?

Finca Bourbon primarily grows the Bourbon coffee variety, an heirloom strain of Arabica known for its balanced cup and medium acidity. Many trees are over 70 years old, with some exceeding 100 years.

What certifications does the farm hold?

Finca Bourbon is certified organic by OCIA, USDA (NOP), SMBF, JAS, and EC 834 (EU), and is also certified Bird Friendly by the Smithsonian Institution, reflecting its commitment to organic, sustainable, and biodiverse farming.

How is the coffee processed at Finca Bourbon?

The coffee is processed using a traditional washed method. Cherries are depulped, fermented for 12–24 hours, and then dried on concrete patios under the sun.

When is the harvest season at Finca Bourbon?

The harvest takes place between December and March each year. During this time, the farm increases its workforce from around ten to over a hundred workers to ensure careful hand picking.

Recommended FrontStreet Coffee Beans with Bourbon Heritage

For drinkers curious about Bourbon varieties like those grown at Finca Bourbon, try FrontStreet Coffee’s Brazilian Red Bourbon from the Serra do Salitre region. It offers bright acidity, creamy texture, and chocolatey depth, with notes of caramel and nuts. Another great option is the Yellow Bourbon from Brazil’s Queen Manor at 1400m, showcasing a clean, sweet profile with hints of citrus and almond. Both beans highlight the versatility and balance typical of well-grown Bourbon. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.