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Guatemala, Central America
Guatemalan coffees are true Central American coffees. In particular, the Strictly Hard Bean green coffees grown in the Atitlan and Antigua coffee growing regions, in the country’s central highlands exhibit these qualities. Known for being floral, fruity, clean acidity and often spicy or chocolatey.
Finca San José del Lago is located in the western highlands of Guatemala, department of Sololá, right in the middle of the famous Atitlán Region. The farm stands between Volcan San Pedro and Lake Atitlan. The farm has an area of 200 ha, 45 of which are planted with coffee and the rest is an outstanding natural reserve. Due to its topography, there are breathtaking views of the lake, the farm, the reserve and the three volcanoes that surround the lake (Atitlán, San Pedro and Tolimán).
Finca San Jose del Lago has supported the local community for many years by; donating land for the construction of the local school and health assistance centre, along with frequent donations of medicines for the health centre.
Finca San Jose del Lago has supported the local community for many years by; donating land for the construction of the local school and health assistance centre, along with frequent donations of medicines for the health centre.
Finca San José del Lago
Region: Atitlán
Process: Fully Washed
Producer: Eduardo Cabrera
Farm Size: 200 hectares
Altitude: 1,550 – 2,100 masl
Varietals: Caturra, Typica, Bourbon, Catimor
Characteristic: Chocolate, lime citric acidity, well balanced and smooth.
Process: Fully Washed
Producer: Eduardo Cabrera
Farm Size: 200 hectares
Altitude: 1,550 – 2,100 masl
Varietals: Caturra, Typica, Bourbon, Catimor
Characteristic: Chocolate, lime citric acidity, well balanced and smooth.
San Martin Jilotepeque
Region: Chimaltenango
Process: Fully Washed
Producer: Many Producers from the asproguate Co-op
Altitude: 1,830 masl
Varietal: Bourbon and Typica
Characteristic: Citrus aroma and acidity, with sugar- honey flavour, juicy, consistent and full bodied.
Process: Fully Washed
Producer: Many Producers from the asproguate Co-op
Altitude: 1,830 masl
Varietal: Bourbon and Typica
Characteristic: Citrus aroma and acidity, with sugar- honey flavour, juicy, consistent and full bodied.
One of the recently discovered coffee regions, San Martin Jilotepeque is located in the Chimaltenango department, well known for the famous ruins of Mixco Viejo.
Godoy’s de Guatemala is a medium-sized family operated coffee business. The farm is located in the south east corner of Guatemala, near the border with El Salvador, on a small volcano called Moyuta.
The coffee from Nuevo Oriente is composed primarily of small to medium-sized plantations and the roasted coffee tends to have notes of chocolate in the cup with a pleasant aftertaste.
The coffee from Nuevo Oriente is composed primarily of small to medium-sized plantations and the roasted coffee tends to have notes of chocolate in the cup with a pleasant aftertaste.
Finca Ojo De Agua
Region: Nuevo Oriente
Process: Fully Washed
Producer: Familia Godoy
Altitude: 1,400 – 1,830 masl
Varietal: Bourbon, Caturra, Pache
Characteristic: Chocolate cream, grapes, sugar, good body and smooth aftertaste.
Process: Fully Washed
Producer: Familia Godoy
Altitude: 1,400 – 1,830 masl
Varietal: Bourbon, Caturra, Pache
Characteristic: Chocolate cream, grapes, sugar, good body and smooth aftertaste.
Finca Vizcaya
Region: Mataquescuintla, Jalapa
Process: Fully Washed
Producer: Francisco Quezada
Altitude: 1,350 – 1,980 masl
Varietal: Geisha, Bourbon, Typica, Caturra, Catuai, Pache Comun, Pache Coliz, Maragijite, Pacamara, Salchimor, Obata
Farm Size: 168 hectares
Cup Profile: Well-balanced, full body and chocolatey flavours.
Process: Fully Washed
Producer: Francisco Quezada
Altitude: 1,350 – 1,980 masl
Varietal: Geisha, Bourbon, Typica, Caturra, Catuai, Pache Comun, Pache Coliz, Maragijite, Pacamara, Salchimor, Obata
Farm Size: 168 hectares
Cup Profile: Well-balanced, full body and chocolatey flavours.
The farm has belonged to the Montenegro family since the 80’s. It was acquired by Francisco Montenegro Girón, in search of the ideal microclimate to produce exceptional coffees. The processes applied on the farm are 100% friendly to the environment, minimising the impact. It’s coffees have participated in the Cup of Excellence for several years.
The farm contributes to the conservation of forests and is an important source of work for the families of the area.
The farm contributes to the conservation of forests and is an important source of work for the families of the area.
Cherries are manually selected and picked under a strict brix parameter, then cherries are fermented for 72 hours in a tank with lalcafe INTENSO yeast. A PH meter is used to maintain a target PH degree where all the microorganisms create those amazing flavours.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings”. Coffee is then constantly monitored and moved in order to achieve an even drying.
After fermentation is done, coffee is then dried on raised beds with “greenhouse ceilings”. Coffee is then constantly monitored and moved in order to achieve an even drying.
Finca Vizcaya Natural Red Bourbon Yeast
Region: Mataquescuintla
Process: Natural Yeast Merlot
Producer: Francisco Quezada
Altitude: 1,450 masl
Varietal: Red bourbon
Cup Profile: Merlot, dried fruits, red apple, super creamy with a chocolate after taste.
Process: Natural Yeast Merlot
Producer: Francisco Quezada
Altitude: 1,450 masl
Varietal: Red bourbon
Cup Profile: Merlot, dried fruits, red apple, super creamy with a chocolate after taste.
Antiqua Yellow Bourbon Pastore
Region: Antigua
Process: Natural
Producer: Beneficio Pastores
Altitude: 1,600 masl
Varietal: Yellow bourbon
Cup Profile: Sweet plums, delicate fruity notes, chocolate smooth aftertaste, chocolate milk
Process: Natural
Producer: Beneficio Pastores
Altitude: 1,600 masl
Varietal: Yellow bourbon
Cup Profile: Sweet plums, delicate fruity notes, chocolate smooth aftertaste, chocolate milk
Beneficio Pastores is a historic mill built in 1800s. Back in time, it used to be a flour mill until 1905 when it was refitted for coffee wet and dry processing using traditional methods in which a group of women hard-sorts the coffee an absolute perfect preparation. Coffee is selective handpicked from the surroundings of the magical Antigua Guatemala. Only the ripe cherries are taken into the process, then coffee is repulsed, naturally fermented and sun-dried on red brick patios.
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