Guatemala, La Soledad Coffee Beans
- Antigua, Guatemala
- Processing Method
- Washed, 25% Semi Shade Dried
Our good friend and coffee producing genius, Miguel Medina, has done it again with the incredibly balanced and sweet coffee. The former president of Anacafe (the Guatemala coffee association) Miguel Medina grows a varietal focused, shade covered, wild forest feeling plot of coffee. Miguel is a true pioneer in the coffee industry with his unique coffee production processes. He is not afraid of trying new things.
La Soledad farm has been family owned since 1880. There is so much history in this farm. The knowledge and pursuit for quality has been passed down from generation to generation. This coffee is a great representation of Guatemalan grown bourbon coffee.
This coffee is grown at about 1,500-1,600 meters in the region of Antiqua. The fully washed process of this coffee really showcases the terroir of Antiqua. Clean with notes of peach and a creamy body. Perfect for all brew methods.
You select how often you want a delivery, we do the rest. One flat price plus shipping. We give you a new, unique single-origin coffee from our selection that’s hot off the roaster. You get it delivered straight to your door at peak roast time.
Subscribers will get to sample all of our current roasts, except for our Modern American and 431. In addition, we’ll include our limited-edition roasts in your subscription at no extra charge to you. Most of the time these never make the online store, and are only in our shop for a short period.
For freshness, we recommend getting shipments as frequently as possible. Cancel or change your subscription any time, no charge (you’ll receive instructions via email).
As a coffee roasting company, our passion is to always highlight the flavors that are unique to each region, processing style, and variety and this is most commonly done with lighter trending roast styles. The 431 is the only coffee that we showcase with what a well done slightly darker roast should taste like. The components are rotating quarterly to continue our vision of seasonality in coffee.
In 2019 we had the opportunity to again visit Guatemala. We arrived at the Guatemala City airport and immediately drove about three hours west to a small town on one of the most beautiful lakes in the world, Lago Atitlan. Perched on the cliffs surrounding the lake is a small town called Panajachel where we stay while visiting San Isidro Chacaya farm. After a few days we drove back east to Acatenango to Tehuya Estate.
The former president of Anacafe (the Guatemala coffee association) Miguel Medina grows a varietal focused, shade covered, wild forest feeling plot of coffee. With unique shade trees and innovative employee practices we have found our second Guatemala coffee partner and are excited to be working closely with Miguel to form a strategic partnership in which Lineage will contract parcels of the land to be farmed exclusively for us. We couldn't be happier with this very dense Catuai coffee.
This coffee is very special and could be roasted light and still be incredible but because of the sweetness in the cup and density of the bean it tastes even better when roasted a little heavier to our 431 espresso profile. Look for notes of roasted marshmallows with a roast and earthy taste.
This installment of our Modern American espresso style roast comes from two different countries, Ethiopia and Mexico. The flavors we are getting from this 50/50 blend consists of milk chocolate and canned peaches. Sweet and well balanced.
The Ethiopian part of this blend comes from our good friends over at Abana Estate in Gera, Limu, Ethiopia. This is an Heirloom variety, but more specifically Metu Bishari Selections, Gera Selections, and Merdacheriko. Ethiopia has a rich variety of unique heirloom varieties and although most of Abana’s harvest can be traced to specific varieties they have personally selected, there are many unique and wild coffees included. Each lot is hand sorted multiple times and processed with attention to detail. All of their washed milling is done in Addis Ababa. All sorting and milling is completed to Grade 1 in Addis Ababa to less than 1% defect for all coffees.
The Mexican part of this coffee blend comes from the Huatusco region of Veracruz. This region is well known for coffee production. It is well suited for coffee growing with its mountainous and forest terrain. Volcanoes are also around this region which is excellent for the soil. The soils where the coffee farms are located correspond to hills of volcanic ash, classified as Luvisols, Andosols and Cambisols.
The attention to detail is the reason why these coffees shine and is an absolute banger as an espresso style roast, but also great for drip or batch brew.
250g bags are now available for in store pick up!
When it comes to decaf, there is no better way to process decaf coffee than Ethyl Acetate. We believe this process to be the best natural way to decaffeinate a coffee without taking away from the flavor or the structural integrity of the bean. Swiss Water Process is another natural way to decaffeinate coffee, however this process damages the structure of the beans in a way that greatly affects the quality and flavor of the coffee. One other well known way of decaffeinating coffee is Methylene Chloride. This process uses chemicals not only harms the coffee, but probably not good for your health either.
Below is a quick explanation of the process provided by Cafe Imports.
Ethyl Acetate (E.A.) – This naturally occurring ester (present in bananas as well as a by-product of fermented sugars) can be isolated and used as a solvent to bond with and remove caffeine from green coffee. First, the coffee is sorted and steamed for 30 minutes under low pressure in order to open the coffee seeds’ pores and prepare them for decaffeination. The coffee is placed in a solution of both water and ethyl acetate, where the E.A. will begin to bond with the salts of chlorogenic acids inside the seeds. The tank will be drained and re-filled over the course of eight hours until the caffeine is no longer detected. The seeds are steamed once more to remove the ethyl acetate traces, though E.A. is only harmful to humans in very high quantities (400 parts per million or more). The coffee is then dried and polished for export.