Guatemala - La Montaña Natural

Tasting notes

Blueberry, chocolate, black tea

WHY WE LIKE IT

A sweet and elegant coffee. Blueberry appears from the first sip, juicy and ripe, and melts into a chocolate that rounds it out and adds depth: it reminds us of a blueberry tart with a chocolate crust. As it cools, a hint of black tea emerges, lengthening the finish and giving it that elegant, distinctive touch.

The acidity is medium but bright and the body is silky, making it easy to drink and very versatile: it works well black, with milk, as a filter coffee, or as an espresso.

HISTORY

Antonio and his wife, Eby Aracely Samayoa, have worked tirelessly to perfect their processing practices with the firm goal of offering the highest quality coffee. Their commitment and passion for coffee cultivation are reflected in every stage of the process, from selective harvesting to meticulous drying. Thanks to their dedication, they have managed to take the quality of their coffee to a higher level, something that is clearly perceived in the cup.

The farm they manage is a family-run operation and represents not only a source of livelihood but also a legacy they wish to preserve and strengthen. With every harvest, Antonio and Eby strive to implement improvements that respect the natural environment while ensuring an exceptional product for those who value single-origin coffee.

What does the future hold?

Looking ahead, Antonio is focused on continuing to develop his agronomic practices to achieve more efficient, sustainable, and climate-resilient production. Furthermore, he has a clear vision of contributing to the well-being of his community: he wishes to support other small producers in the region who cannot afford high-cost agricultural inputs. His goal is to find ways to make these resources more accessible, thereby promoting more equitable and collaborative development among coffee farmers.

VARIETY AND PROCESS

The varietal of this coffee is Catuai.

Catuai is an Arabica coffee variety developed from a cross between Mundo Novo and Caturra. It is prized for its high productivity and resistance to wind and rain, making it ideal for mountainous regions like Fraijanes. Although it requires careful agronomic management, it can offer very balanced cup profiles with good acidity and sweetness, especially when grown at high altitudes and processed with attention.

Coffees from La Montaña are carefully processed at a mill located at 1200 meters, in an area warmer and sunnier than their farm, which favors natural drying. This year, with unusually cool temperatures, that location was crucial for achieving proper drying.

Only the ripest red cherries are harvested, which are placed in clean bags in the shade for a controlled fermentation of no more than 14 hours. The next day, they are soaked in water to remove impurities and balance the temperature, while also reducing the microbial load.

Subsequently, the cherries are dried for about 20 days on raised beds, where they are turned four times a day to ensure uniform drying. Finally, they are hulled at the dry mill in Fraijanes, where they are sorted, bagged, and prepared for export under the supervision of an expert team.

RECIPE

For espresso:

Use a 17-gram dose to extract 48 grams of final beverage in the cup in 27 seconds

For filter:

We use 18 grams of ground coffee and 306 grams of final water at 93 ºC. We perform three pours. The first of 54 grams, wait 45 seconds, and perform two pours of 126 grams in a total time of 2’30”