Origin: Guatemala, Fraijanes Region, El Palmar ( exactly here )
Process: Natural
Altitude : 1,550-1,800 meters
Varietal: Catuaí
Producer: Antonio Gonzales and Edy Aracely Samayoa
Harvest: 2025
Tasting notes
Prune, caramel, almond liqueur.
WHY WE LIKE IT
It is a coffee with a lot of presence, sweet and creamy, with clear notes of caramel and dried fruit. It has a sweet and complex profile, with a touch of amaretto which gives it that elegant and distinctive touch.
The acidity is medium but bright, balanced by a silky body. It's one of those characterful coffees that doesn't need to go overboard to leave a mark: warm, enveloping and with persistent sweetness. It's ideal for sipping on its own or with milk, filtered or 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 farming are reflected in every stage of the process, from selective harvesting to meticulous drying. Thanks to their dedication, they have managed to elevate the quality of their coffee to a higher level, something that is clearly felt in the cup.
The farm they manage is a family-run business and represents not only a source of livelihood but also a legacy they wish to preserve and strengthen. With each 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 agricultural practices to achieve more efficient, sustainable, and climate-resilient production. He also has a clear vision of contributing to the well-being of his community: he wants to support other small-scale producers in the region who cannot afford expensive agricultural inputs. His goal is to find ways to make these resources more accessible, thus promoting more equitable and collaborative development among coffee growers.
Catuai is an Arabica coffee variety developed by crossing Mundo Novo with 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 carefully.
The Nueva Montaña coffees are carefully processed in a mill located at 1200 meters, in an area more warm and sunny than the farm, which favors natural drying. This year, with unusually cool temperatures, that location was crucial to achieving a good drying.
Only the ripest red cherries are picked and placed in clean bags in the shade for controlled fermentation lasting no more than 14 hours. The following day, they are soaked in water to remove impurities and balance the temperature, thereby reducing the microbial load.
The cherries are then dried for 20 days on raised beds, where they are turned four times a day to ensure uniform drying. Finally, they are threshed at the Fraijanes dry mill, where they are graded, bagged, and prepared for export under the supervision of an expert team.
RECIPE
For espresso:
Uses 17 grams of dose to extract 48 grams of final beverage in a cup in a time of 27”
For filter:
We use 18 grams of ground coffee and 306 grams of water at 93°C. We make three pours. The first is 54 grams, we wait 45 seconds, and then we make two pours of 126 grams in a total time of 2'30".
