Guatemala - Primavera Family
Guatemala - Primavera Family
Guatemala - Primavera Family
Guatemala - Primavera Family
Guatemala - Primavera Family

Guatemala - Primavera Family

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Origin: Guatemala, Huehuetenango Region, San Antonio Huista (exactly here)

Process: Washed

Altitude: 1,550 - 1,650 m above sea level

Varietal: Caturra, Catuai, Bourbon

Producer: Several producers in the region of Huehuetenango

Harvest: 2023

Taste notes: granola, hazelnut, baked apple


This is the perfect coffee for those looking for a classic taste. The tasting notes remind us of granola with hazelnuts: a perfect after-meal or breakfast flavour. At the end it has a taste similar to roasted apple. It is an ideal coffee to drink on its own or with milk, as an espresso or as a filter.


You can prepare it in your Italian coffee machine or if you have an espresso machine:

Use 16 grams of dry coffee to extract 36 grams of total brew in a cup in a time of 25 to 29 seconds.

Variables to take into account:

  1. TEMPERATURE: 92,5 C
  2. PRESSURE: 8.5 Bars
  3. MACHINE: La Marzocco Linea PB
  4. GRINDER: Mythos 1
  5. WATER: 70 ppm 


The Primavera Family lot was created from 10-15 producers who are improving their quality, but this year were not strong enough to stand on their own. We decided to buy the coffee to give them the opportunity to use the extra income they receive from selling at a higher price to re-invest in their farm and wet mills. We hope that, with some improvements, next year they will produce wonderful coffees that can be presented as single origin coffees.

We are constantly working with our producers to help them improve the quality and therefore the price of their coffees. For this lot, we bought 84 and 85 point coffees to create a high quality and affordable blend. This regional lot is unlike anything you will see on the market as it has full transparency and traceability to each producer.


Caturra, CatuaíBourbon

The process for this coffee is washed, which consists of completely removing the mucilage from the bean, and leaving it to ferment in water tanks for 12-18 hours before leaving it to dry in the sun.