Guatemala, Dry Pacamara Coffee Beans
- Acatenango, Guatemala
- Processing Method
Once again we are proud to be working with our friend Javier Cabrera from the Lake Atitlan region of Guatemala. This relationship is what we believe to be the pinnacle of sustainability and traceability. We have become dear friends over the years and our love for experimental coffee that will change the industry is the focus of most of our conversations and time together. Some of the most innovative practices in the world are being done at this farm. Things such as the worm farm that turns coffee pulp into compost, the radio weather meter that helps them make real time decisions in processing and harvest, and the foliage that's left around the roots to help supply protection and living nutrients to the tree. These differences create coffees that are stunning and unique.
Notes on the processing method from Javier (the producer):
While this process may appear simpler on the surface, in reality, it demands meticulous attention to the smallest details. Crafting a natural coffee, like all our processes, revolves around the pursuit of cherry uniformity. Just as with all our coffees, we meticulously hand-pick the cherries, ensuring that they are at least 95% ripe, a criterion verified by measuring the brix concentration to guarantee the selection of only the most mature beans. Subsequently, we employ a siphoning method to separate the cherries, retaining only those that gracefully sink to the bottom.
Following this selection, we embark on the delicate journey of dehydrating the whole cherries. This phase unfolds over an extended period, typically around a month. During this time, the beans' sugar concentration increases significantly, leading to heightened sensory characteristics, including body, sweetness, and aroma.
This process stands as a pinnacle of potential in flavor and aroma modulation and intensity, delivering a truly exceptional cup of coffee. However, it's important to acknowledge that it also demands intensive labor and carries a degree of risk in achieving the desired results due to its inherent complexity and variability.
Javier Cabrera Roperti is the man behind the genius of this coffee. He is doing a lot of great things on his farm in San Isidro Chacaya. The things we love most about what Javier is doing, is that he does all his processing methods with the goal to highlight the terrior of his farm. Experimenting with different nuances in the processing without going too far into something that doesn’t represent the terrior of his land.
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.