承襲父親願景的莊園A farm born of a father's vision

Teodoro Engelhardt II 在 65 年前創立了 La Bella，在山林間開闢出一座咖啡莊園，同時保留周圍的原生林。他的兒子 Teo（全名 Teodoro Enrique Engelhardt Ortega）在這片土地上長大，1999 年正式加入父親的事業，並於 2012 年父親辭世後，獨自接手莊園的經營。Teo 不只是這片土地的守護者，也承接了父親所立下的標準。

Teodoro Engelhardt II established La Bella over 65 years ago, carving a coffee farm out of the mountain while preserving the native forest around it. His son Teo, Teodoro Enrique Engelhardt Ortega, grew up with the farm beneath his feet. He joined his father formally in 1999 and, after his father passed away in 2012, took over sole management of the estate. Teo became not only the steward of the land but the keeper of a standard his father set.

碧雅莊園曾在 2013、2016、2017、2019 與 2021 年入選瓜地馬拉 Cup of Excellence，其中 2019 年的水洗帕卡瑪拉更榮獲全國冠軍（National Winner）。

La Bella has appeared in Guatemala's Cup of Excellence rankings in 2013, 2016, 2017, 2019 and 2021. The 2019 entry, a Washed Pacamara, was named National Winner.

土地與氣候The land itself

碧雅莊園海拔介於 1,545 至 1,750 公尺，面積約 80 至 110 公頃，咖啡園與原生林並存。莊園緊鄰 Sierra de las Minas 生物圈保護區，這裡是瓜地馬拉國鳥鳳尾綠咬鵑（quetzal）僅存的棲地之一。鳳尾綠咬鵑需要原始的亞熱帶森林與不受干擾的環境才能生存，牠們的存在，正是這片土地生態完整的指標。

La Bella sits between 1,545 and 1,750 meters above sea level, across roughly 80 to 110 hectares of coffee and native forest. It borders the Sierra de las Minas Biosphere Reserve, one of the last remaining habitats of the resplendent quetzal, Guatemala's national bird. The quetzal needs old-growth subtropical forest and undisturbed habitat to survive, so its presence is a sign of the land's ecological health.

山脊攔截來自兩側海岸的水氣，形成穩定、涼爽、多霧的獨特微氣候。chipi-chipi 讓濕度維持穩定，又不會帶來影響乾燥的豪雨。較低的氣溫使採收期落在 11 月至隔年 4 月，也減緩咖啡果實的成熟速度，讓種子在更長的熟成期中累積複雜度。

The ridge intercepts moisture from both coasts, creating a stable, cool, mist-laden environment. The chipi-chipi keeps humidity steady without the heavy rains that can compromise drying. Cooler temperatures shift the harvest window to November through April and slow the development of the cherry, building complexity in the seed over a longer maturation.

莊園沒有任何灌溉系統，咖啡完全仰賴降雨，以及流經上方保護林的山泉水；土壤為壤質黏土，經數十年周圍林冠的有機質滋養。

There is no irrigation on the farm. The coffee relies on rainfall and the mountain springs that run through the protected forest above, and on loam-clay soil enriched by decades of organic matter from the canopy.

著眼長遠的種植方式Farming with the long view

Teo 的種植理念，是最務實意義上的再生與農業生態：以原生樹種提供遮蔭，以香蕉與芭蕉作為天然肥料，並透過蚯蚓堆肥將咖啡果肉轉化回土壤養分。天然殺菌劑與天然酒精調配使用，莊園目前正朝向完全不使用農化資材的目標邁進。這些決定需要耐心與投入，也反映出一位以世代而非季節思考的農人。

Teo's approach is regenerative and agroecological in the most practical sense: native tree species provide shade, plantains act as natural fertilizer, and vermiculture composting turns coffee pulp back into soil nutrition. Natural fungicides are blended with natural alcohols, and the farm is working toward zero agrochemical use. These decisions take patience and investment, and they reflect a farmer who thinks in generations, not seasons.

每個品種各自種植在獨立的區塊：藝伎（Gesha）、帕卡瑪拉（Pacamara）、薇拉莎奇（Villa Sarchi）、卡杜拉（Caturra）、馬拉戈吉佩（Maragogype）與馬拉卡杜拉（Maracaturra）。以人工選擇性採收，只摘取成熟的紅色果實，並於數小時內以人力或曳引機運往莊園內的濕處理廠。

Each variety is grown in its own block: Gesha, Pacamara, Villa Sarchi, Caturra, Maragogype and Maracaturra. Selective manual harvest collects only ripe red cherries, which are brought by foot or tractor to the on-site wet mill within hours of picking.

以工藝看待處理Process as craft

碧雅莊園的濕處理廠配備機械去皮機、發酵槽、用於密度分選的水道、靜置槽，並特別設有一間莊園內的品質管控杯測實驗室。Teo 能在每批咖啡離開莊園前親自杯測，這也是各年度、各品種品質能維持一致的原因之一。

La Bella's wet mill has a mechanical depulper, fermentation tanks, water channels for density sorting, resting tanks and, notably, a quality-control cupping laboratory on the farm itself. Teo can cup his own lots before they leave the estate, which helps keep quality consistent across years and varieties.

水洗批次採乾式發酵 15 至 18 小時，經水道密度分選，並進行兩次浸泡與靜置。日曬批次（尤其是藝伎與帕卡瑪拉）以整顆咖啡果實在高架床上乾燥三至四週，直到含水率達 12%。Teo 會依品種與批次調整發酵與水洗方式，不是一套標準流程套用到底，而是莊主與咖啡之間的對話。

Washed lots go through dry fermentation of 15 to 18 hours, density sorting in water channels, and a double soak and rest. Natural lots, particularly Gesha and Pacamara, are dried as whole cherries on raised beds for three to four weeks, reaching 12% moisture. Fermentation and washing are calibrated to each variety and lot: not one protocol applied uniformly, but a conversation between the farmer and the coffee.

乾燥在高架床上的太陽能溫室帳內進行，使乾燥均勻、可控，部分批次則使用露天曬場與機械乾燥機。

Drying takes place on raised beds inside solar greenhouse tents for even, controlled drying, with open patios and mechanical dryers used for select lots.

「我們的咖啡通常風味圓潤，但必須有一套專注於品質的嚴謹處理流程。任何咖啡都可以非常好，但如果我們處理不當，垃圾進、垃圾出。」— Teo "We usually have very round profile coffees. But it is necessary to have a thorough process focused on quality. Any coffee can be very good but if we don't treat it well, if rubbish comes in, rubbish will come out." — Teo