Region: Lake Atitlán, Guatemala
Tasting Notes: candied peaches, mixed berries, dried pineapple
Producers: AproCafé Atitlán Growers Association
Varieties: Caturra, Bourbon, Catuaí, Pache
Process: Natural
Altitude: 1,600-2,100 MASL
Recommended Brewing Parameters:
Espresso: 1:2.0 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds)
Filter: 1:16.7
Batch Brew: 1:16.7
We're incredibly excited to have a naturally processed coffee from Guatemala on our menu. This is a coffee that we sourced through our colleague (Kevin Nealon of Huckleberry Coffee Roasters) and a beautiful example of what rooted relationships can build and how they can support a network for producing partners. This naturally processed coffee is incredibly sweet, fruit-forward and juicy. We are truly loving what we're tasting.
More:
This is a Special Selection from producers of the Aprocafé Atitlán Association. This coffee is natural, and consists of a mix of coffees processed on-farm and at Aprocafé’s two wet mills in Cerro de Oro and Panyebar. The lowest farms in Aprocafé sit at Lake Atitlán’s shore, though the vast majority sit higher up the slopes of Volcan San Pedro or in the villages above San Juan, at 1750 meters or higher. This year’s special selection comes primarily from those higher San Juan villages, with a handful of producers in San Pedro contributing.
As of 2022, Aprocafé Atitlán (Asociación de Productores de Café de Atitlán) consists of 43 associate farmers, and the group is co-chaired by Pedro Isaías González and Izaias Ixcamparic Mazariegos. The association is based on the southern shore of Lake Atitlán and over the ridge to the southwest of San Juan La Laguna. The group co-leases one wet mill in Cerro de Oro along with another association, operates its own micromill in Panyebar, and roughly 10 of the farmers fully process their own coffee. All farms and the association as a whole are NOP organic certified by Mayacert.
*If you would like this coffee ground, please specify brew method in comments.
