Guatemala Ojo De Agua

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Clean
  30
• Comforting
  20

Panela. Aprcot. Peach. Ships within 1 week after roast dateRoast date / restingSpecialty bags carry the roast date, not a best-before. Coffee needs days to degas CO₂ after roasting ('resting') and is typically best within weeks, not months. 100% specialty arabica coffee beans only Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting VarietyVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process. BourbonBourbonOne of the two foundational arabica varieties (with Typica), named after Île Bourbon (Réunion). Sweet, balanced, caramel-leaning; parent of countless modern cultivars. & CaturraCaturraA natural dwarf mutation of Bourbon found in Brazil: compact plants, easier picking, bright and clean cup. A workhorse across Latin America. Processing WashedWashed processThe fruit is removed from the seed before drying, usually with fermentation and a water rinse. Tends to give clean, transparent cups where origin character shows clearly. Producer Various Region Ciudad Vieja, Sacatepéquez Elevation 1630 masl About this coffee: Grown in the rich volcanic soils of Sacatepéquez, under the shadow of Volcán de Agua, Project Ojo de Agua represents a fresh chapter in Guatemala’s historic coffee story. Rooted in the famed region of Ciudad Vieja, where coffee first touched Guatemalan soil, this initiative brings together eight smallholderSmallholderA farmer growing coffee on a small family plot — often under two hectares. Most of the world's coffee is grown this way, typically pooled at cooperatives or washing stations. producers who have farmed the land for generations. In 2024, these growers began delivering their coffee cherries to Beneficio La Esperanza, Los Volcanes’ wet millWashing stationA central mill where many smallholder farmers deliver cherry for processing. In Ethiopia, Kenya, and Rwanda the station name (e.g. Idido) often identifies the coffee.. The result? A new level of quality and traceability, bringing out the full potential of these high-elevation coffees. Shade-grown in volcanic soild and hand-picked, Ojo de Agua coffees are a celebration of legacy and innovation. Expect dense, sweet, and complex cups that reflect the care and knowledge behind every harvest. This is more than just a coffee, it’s a spring of renewal for local communities. A project built on collaboration, resilience, and a shared vision for the future of Guatemalan coffee. About Proud Mary: Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be. We aim to provide an amazing and heart felt experience for everyone who visits our locations. Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine Brewing Recipe : Espresso Brewing ratio 1 : 2.5 Ground coffee 20g Espresso output 50g Brew time 25-35 seconds Filter Brewing ratio 1 : 16 Ground coffee 15g Total water 250ml Water temperature