Tasting Notes: Apple, Golden syrup, Juicy
Process: Washed
Varietal: Caturra, Catimor
Altitude: 1650 - 1850 MASL
Origin: Guatemala
About the farm:
This washed coffee comes from Juan Rodriguez’s 1.1-hectare farm in Aldea Xayomblaj, Jacaltenango, in the highlands of Huehuetenango, Guatemala, sitting at an impressive 1,700–1,800 metres above sea level. The farm is planted with Caturra, Bourbon and Catimor, growing in sandy soils beneath a mix of Chalun, Gravilea and fruit trees.
Juan and his wife learned to grow coffee from their parents before buying their own land and building the farm from the ground up. They started by establishing their own nursery, growing seedlings before planting them across the farm. Today, Juan remains heavily involved in every part of production, from weeding and pruning to applying compost, with additional work carried out by local labourers.
Processing is particularly hands-on, with Juan personally overseeing the entire process. The cherries are depulped on the same day they are picked, followed by 24–32 hours of fermentation. The parchment then receives a second soak in clean water for around 12 hours before being dried naturally on the patio for approximately three days.
Producing around 830 kg of coffee annually, this is a small-scale, carefully produced lot that reflects both Juan’s hands-on approach and the high-altitude conditions of Huehuetenango. For Juan, coffee has become the most reliable crop for generating an annual income, making the continued care and development of the farm an important part of his future.
A really great example of quality green and precise processing, making this a real treat to drink, just pure quality in the cup.