Guatemala Fraijanes FINCA EL CARRIZAL

  • Silky Mouthfeel and Low Acidity
  • Sugared Almonds and Cherry
  • Chocolate After taste

Producer: Carlos Durán Matias

Shade trees: Gravilea, Ingas, Pines

Variety: Pacas, Caturra, Bourbon, Pache, Typica, Anacafe 14

Importers: Primavera Coffee Importers

Rob Says: First ever coffee from this region in Guatemala. The Fraijanes area is located South East of the country nearby the capital city of Guatemala.

The farm of Carlos Duran Matias is relatively small but super equipped with the best machinery and known for the diversity of varieties. In this lot we find a mix of several. It is not a common practice but ensures a very well balanced and smooth taste profile.



Guatemala Huehuetenango FINCA LA MONTANA

  • Velvety mouthfeel
  • Toffee
  • Fruity notes like apple and raspberry

Producer: Rudy Garcia

Altitude: 1550 masl

Variety: Catuai

Soil: Limestone

Shade Trees: Chalum, Gravilea and Cipreces

Importers: Primavera Coffee Importers


Rob Says:

For the new 2018 crop Guatemala we bought a couple of very interesting lots from Primavera Coffee Importers.

They are the greatest experts of coffees from this region and offered us this velvety soft and super clean coffee from Huehuetenango.

Mr. Pedro Garcia inherited his farm to his son Rudy Garcia, to whom he already had given half of his land by life. Rudy Garcia is 39 years old and together with his son he focuses on the cultivation of coffee.

I’ll bet my hat on it even Andy Garcia will love this coffee.



Guatemala Huehuetenango RED DE MUJERES

  • Very syropy/sweet cup.
  • Strawberry & Raspberry flavors
  • Velvety soft


Variety: Pache, Bourbon, Caturra, Typica

Processed: Washed Organic (with ‘tree ripening’)

Certification: Organic and Fairtrade

Altitude: 1600-1850

Importer: Falcon Coffees


Rob Says: The Red de Mujeres, or ‘network of women’, is a large group of female coffee producers covering five different areas of Huehuetenango. The group is made up of 830 women, but this particular lot comes from the San Antonio Huista area and is the product of 50 producers.

Most special, besides the rare Pache variety of the beans, is the processing: The beans have been kept extra long on the trees, to give it extra sweetness and a ‘dry-processing’ kind of flavor. First time ever we buy a coffee processed this way.


Guatemala Antigua FINCA MEDINA

  • Medium Body
  • Dark Chocolate
  • Pleasant nutty flavors

Region: Antigua

Variety: Bourbon, Caturra

Growing Conditions: Shaded with roughly 322 high canopy shade trees per acre

Harvest Period: January – April

Exporter: Third Wave Coffee Source


Rob Says: Together with Huehuetenango this is our favourite coffee growing area in Guatemala. This Medina estate is a perfect example of stable and consistent growing, harvesting and processing practices. The hard beans from the high altitude farms keeps the coffee clean over a very long period. We mostly like these type of Guatemalan beans for our espresso blends, although this Medina lot is clean enough for great filter brewing as well.


note: this coffee will probably land by the month of July and is foreseen to support our Summer LGB master blend.

Guatemala Huehuetenango LA BOMBA

  • Well Balanced cup with great Mouthfeel
  • Medium acidity
  • Some Floral notes and a light touch of Almond


The La Bomba quality is a selection of exceptional coffees from the Huehuetenango region. Our trader’s exporting partner in Guatemala, Luxcafe, does the selection at their quality lab at the central mill in Huehuetenango. All the coffees their quality team tastes, are grouped into different categories: The Huehuetenango Reserve SHB, or La Bomba are small lots with a distinctive flavour profile, different from the typical Huehuetenango profile. Typically harvested in April – at the end of the season – from high altitude villages in the Huehuetenango department. Areas include La Libertad, San Pedro Necta, La Democracia, Unión Cantinil and Todos Santos Cuchumatán, with altitudes ranging from 1600 tot 2000 meters above sea level. In these colder conditions with less direct sunlight, the cherries mature more slowly. This slow maturation allows for a development of complex acids and rich sugars in the cherries. Thanks to this, the La Bomba lot has a complex profile with floral notes and a layered sweetness.

We bought 3500 kilo’s of this lot; mainly for the espresso blends we have, but also as a single origin filter or espresso you’ll see Guatemala is delivering again!