Espresso C, Guatemala

Origin

• 🇬🇹 Guatemala

Tasting notes

Character

• Clean
  30

Central America or Colombia, the best of both worlds, higher acidityAcidityThe bright, lively, fruit-like sensation in coffee — praise, not a flaw. Citric sparkle, malic apple-crispness, tartaric wine notes; light roasts preserve more of it. than the Brazil (B), with fuller bodyBodyThe weight and texture of coffee in the mouth, from tea-like and delicate to syrupy and heavy. Driven by process, roast, variety, and brew method. than the African (A). Las Brisas is a 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. lot from producer Marvin Carias in Jalapa, Guatemala, grown at 1600–1700 meters in the hills around Aldea Las Brisas, Mataquesquintla. Marvin started planting coffee here in 1990 and has slowly expanded the farm, replanting older trees and refining shade management to keep the plants healthy and the environment balanced. Today he runs both Finca Las Brisas and his own 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., where cherries are depulped, fermented for around 12 hours, then washed and sun-driedNatural processThe whole cherry is dried with the fruit still on the seed. Gives heavier body and big fruit flavors — think berries and wine — sometimes with a fermenty edge. on patio, with a closed-loop system of eight wastewater ponds and water recirculation to drastically reduce the mill’s impact on local soil and waterways. The farm is planted mostly with Pache and CatuaíCatuaíA Brazilian cross of Mundo Novo and Caturra: short, productive, storm-resistant. Sweet, mild, dependable — everywhere in Brazil and Central America., growing under a diverse canopy of cuje, guachipilín, jícaro, avocado, oak and pine trees, on a 350-hectare estate that yields about 34,500 kilograms of green coffeeGreen coffeeUnroasted coffee seeds as they are traded and shipped. Roasters buy green and roast locally; 'green buying' is the sourcing side of the craft. each year. Beyond the farm itself, Marvin buys also cherries from neighboring producers and mills it for export, helping build better roads, schools and a local health clinic as the coffee economy in this remote corner of New Oriente continues to grow. This lot is a reflection of that long-term commitment to quality and community, bringing together careful processing, sustainable water use and shade-grown agriculture in a clean, structured cup. This coffee was sourced through our importing partner Primavera Green Coffee.