Kalle Vizcaya Espresso

This is what Kalle says about the producers and the cultivation of Vizcaya espresso:

Francisco Quezada and Oscar Garcia have worked together on the further development of Finca Vizcaya for the past 10 years. This has resulted in both higher quality and better environmental protection. In addition to coffee plants, the farm also houses 50 beehives to enrich the ecosystem and create a second source of income. The 190-acre farm is located at an elevation of 1500 to 1740 meters and grows Matura, Red Bourbon, Bourbon and Pache varieties. Mataquescuintla is a municipality in the Jalapa department of Guatemala, known for its temperate climate. The region is rich in agricultural products such as coffee, potatoes, corn, beans, bananas, cassava, tobacco and sugar cane. Jalapa, with about 120,000 inhabitants, is about 100 km east of Guatemala City and can only be reached in a roundabout way.

This is what Kalle says about the preparation and taste of Vizcaya espresso:

Kalle's Vizcaya espresso impresses with a medium-strong body and a perfect combination of chocolate and caramel flavors. The red fruits give the coffee a pleasant sweetness and the light acidity rounds off the taste perfectly. Vizcaya is anything but boring and is best enjoyed as a double shot.