Luis Sagche’s El Destello is found at 1800 meters above sea level in the San Miguel Dueñas municipality in Guatemala’s Sacatepéquez department. Luis founded the farm in 2002, carrying on in the tradition of his father who also worked as a coffee grower. Across the property, Luis grows coffee alongside avocado as a second crop, as well as cultivating corn, peaches, and lime for both consumption and sale.
Luis focuses clearly on quality production, with the aim to produce strictly differentiated microlots in an effort to continue investing in the operation and growing the family’s legacy. Luis has worked in partnership with the San Miguel mill for many years now, and began taking part in experiments with them in 2020. As a result of this close relationship, Luis implements intensive training for his employees as he and the team at San Miguel have seen the results of practices like careful cherry selection during the harvest to ensure the highest possible quality.
This lot of Bourbon coffee underwent Washed processing. Coffee cherries are harvested at their peak ripeness before being depulped. The pulped coffee is then fermented for 40 hours before being fully washed in a washing channel. The washed coffee is then dried on raised beds for 15 days.