12 oz bag of whole bean coffee
Process: Natural
blueberry, cacao, floral
Blueberries anyone? This Ayarza Natural from Guatemala is rich in blueberry and cacao notes, we love this coffee.
Laguna de Ayarza (Lake Ayarza) is a crater lake in the Santa Rosa department of Guatemala. It is known locally as Laguna Azul (Blue Lake). Lake Ayarza was formed by a volcanic eruption. The lake has a surface area of 14km² and is located at 1,400masl.
Whole Bean Coffee
Process: Washed
Pear, Lime, Cashew
La Estrella Polar —which translates to The Polar Star— is a bright Guatemalan coffee with notes of pear and cashew. It is one of our most unique Guatemalan offerings we’ve had the pleasure of tasting.
This region is mountainous which means it can be difficult to navigate the rugged terrain when delivering coffee. Infrastructure is one of the challenges producers face in Ixil Quiché, especially when accessing warehouses.
During the harvest, each of the 230 producers will selectively hand pick the cherries before delivering to their on-site wet mill. The cherries are pulped to remove the external fruit and fermented in water for 12 hours to initiate the breakdown of the remaining mucilage. After fermentation, the beans are washedto remove any remaining mucilage or foreign matter. The coffee is then evenly dispersed on pariguelas or African dryers in the open sun for about 5 days. The coffee is frequently stirred to ensure an even drying and preventing mold growth. The pariguelas can be stacked or covered with plastic if it begins to rain.
Whole Bean Coffee
[GWAT-AH-MAL-UH • EL • RE-TEE-ROH • KEE-SAYE-AH]
Process: Washed
Brown Sugar, Black Pepper, Chocolate
This Guatemala is smoother than most, you’ll find notes of black pepper and chocolate. Perfect evening cup of coffee, if you’re into that sort of thing.
A quarter of the population in Guatemala are in some way involved with growing or processing coffee. Near the town of Jilotepeque in the Chimaltenango region, is the expansive farm of Finca El Retiro del Quisaya.
The farm was established 100 years ago by the Ortega family and was recently sold to the Arabigos del Sur organization. The name of the farm comes from a river that runs within the land.
During the harvest, the cherries are carefully handpicked and delivered to the mill located on the farm. After sorting, the cherries are pulped with an eco-pulper to remove the external fruit and fermented in aerobic tanks for 14 hours. The beans are then washed and put through a centrifuge machine to remove any remaining mucilage. They are then dispersed on patios to dry in the open sun for ten days.
Whole Bean Coffee
[GWAT-AH-MAL-UH • SAN • LAH-REN-ZOH]
Process: Washed
Apple, Lime, Jam
Enjoy this exotic tasting Guatemala coffee with notes of lime and jam, this adventurous coffee packed full of flavor and acidity.
Located near the town of San Cristóbal Verapaz, in the cool, rainy reaches of Cobán, Guatemala, Finca San Lorenzo nestles in the verdant hills at around 1,500 metres above sea level. San Lorenzo is the Valdés family’s second farm, purchased in 1987 as a sort of ‘little brother’ to another of our favourite Guatemala farms, Santa Isabel. When Lorenzo was first bought, there was only one small plot of land under coffee. Today, the family have developed 20 different lots under coffee, covering 110 hectares of the farm. The remaining 35 hectares are under forest cover.
HIGHLAND COLLECTION
Whole Bean Coffee
[GWAT-AH-MAL-UH • SAN-TA • SO-FEE-UH]
Process: Anaerobic Washed
Bright and juicy. Notes of stone fruit, white chocolate sweetness, and kiwi come through in this cup.
This anaerobic washed coffee originates from the Santa Sofia farm in Oriente, Guatemala. Established in 2005 as a garden project, the farm has since expanded and provided employment opportunities for the local community. The producers emphasize quality and sustainability in their coffee cultivation practices.
At Santa Sofia, experimentation with different processing methods is an important part of their work. For this anaerobic washed coffee, the beans are depulped, washed, and fermented in a low-oxygen environment. This controlled fermentation process contributes to the coffeeʼs distinctive flavor profile.