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Guatemala, Luis Pedro Zelaya, Greenhouse Dried

We’re fortunate to see such an early and high quality coffee this season and what better way to kick things off than to be roasting the same coffee that we launched with in 2017. Guatemalan coffee lovers rejoice. It’s back, and in full force. 

The Story:

This coffee lot was not mechanically dried but rather sent to the greenhouse, where Luis Pedro has stacked raised beds three tiers high and maintains a strict rotation schedule to ensure even drying. The Bourbon and Caturra blend comes from a farm called Hacienda Bella Carmona, located within the traditional Antigua growing region.

Located a mere 90 minute drive from Guatemala’s capital city, Antigua was once itself the capital of the Spanish colonial Kingdom of Guatemala which included nearly all of Central America, stretching from Chiapas, Mexico south to Costa Rica. World renowned as a UNESCO World Heritage site, the city contains a remarkable concentration of beautiful architecture connected by cobblestone streets. Coffee from the highlands surrounding the city has a  protected designation of origin and benefits from the volcanic soil in the region; Guatemala is home to numerous dormant, extinct, and active volcanoes. Antigua rests in the shadows of Volcán de Fuego, from which smoke can be seen rising on a daily basis.

Grower: Luis Pedro Zelaya
Region: Antigua Guatemala, Sacatepequez, Guatemala
Cultivar: Bourbon, Caturra

Altitude: 1500 - 1650 meters above sea level

Brewing Guide:
  • Coffee: · 15g (about 2 tablespoons of whole beans)
  • Water: · 240g (about 8oz)
  • Brew Time: 3:30 is great for pourover, 4:00 for french press.
  • Notes: This method creates a deeper chocolate base. 

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