Finca San Lorenzo sits among the hills of Cobán in Guatemala's Alta Verapaz department. The farm is run by third-generation producer Luis “Wicho” Valdés, whose family has been growing coffee in the region since the 1960s. Wicho's father purchased San Lorenzo in the 1980s, expanding the family's coffee production alongside nearby Finca Santa Isabel. Today the two farms are managed together, with coffee from San Lorenzo processed at the family's Santa Isabel mill. Cobán is unusually cool, wet and humid for a coffee-producing region. Frequent rain and the light mist locally known as chipi chipi create a lush cloud-forest environment, but also make harvesting and drying coffee a constant exercise in adaptation. San Lorenzo grows a mix of Caturra, Catuaí, Bourbon, Sachimor, Obata and Tupí across its varied terrain. Rather than separating every part of the harvest by variety or farm block, individual day lots are tasted and grouped by their cup character. For us, it's a great way of looking at a farm. Instead of asking one variety or plot to define San Lorenzo, these lots show the different flavour profiles Wicho and his team can find across a much larger harvest.
Jacob Ibarra founded Tenfold Coffee in Houston in 2020 after discovering his passion for coffee during a gap year in Costa Rica. His co founder and partner Donovan McLagen is a four time South Africa Cup Tasters Champion and founder of Cabal Coffee Roaster, bringing serious calibration and sensory expertise to the operation. The team includes an SCA certified roaster trainer and multiple Q Graders, and Ibarra visits origin farms personally to build sourcing relationships across Ethiopia, Tanzania, Burundi, Brazil, Colombia, El Salvador, and Mexico. Tenfold supports tree planting in Burundi's Kibira National Forest and stumping projects in Ethiopia, extending its commitment to coffee communities beyond the transaction.
