This is not a loud coffee, a fruit bomb, it’s something more. Few farms in the world, let alone Guatemala are able to produce coffee of this quality this consistently. Three years ago, we purchased our first lot of this coffee and have continued to build on our relationship with Roberto & Guillermo Sanchez, the father/son team that makes this amazing coffee a reality. Guillermo is the 5th generation to call this his family farm.
As a confirmation of the great cup quality this farm won #2 spot in the 2007 Guatemala Cup of Excellence, and hasn’t had any extra coffee to enter the competition since. Only picking ripe cherries and then meticulous sorting the coffee before it enters the wet mill is but one example of the tight quality control system. Add to that diligent care of the trees and land, weed control with machetes, and one of the best dry mills in Central America, and you have a recipe for delicious coffee.
There is a unique balance between punctuated fruitiness, bright tannic grape, floral aromatics, spice, and sweet malt syrup roast taste. All these qualities are moderate in quantity, resultant of a slow maturation rate from very small, dense coffee bean. This is what happens when someone who cares grows coffee at 1900 meters.


Region: San Juan Sacatepequez
Varietals: Bourbon & Catuai
Altitude: 1525 - 1900 meters
Harvest: February - April
Process: Washed