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Guatemala

I Stirred it Through the Grapevine

apple, raspberry, toffee

£8.95 - £32.00

This is a new coffee for us, coming from Finca Paya’ in Huehuetenango (which is the most fun coffee region to say), and grown by Senõr Nery Pablo and family.

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Country: Guatemala
Process: Fully washed
Altitude: 1550-1600m
Varietal: Bourbon & Caturra
Launched: 2022

Good things can come in small packages. Finca Paya’ is a small farm, nestled in the mountains of Huehuetenango. “Paya'” means “birth of the river” in the local Popti Mayan language, and the farm takes its name from the mountainous area where rivers begin before setting off towards the Mexican border and eventually the Gulf of Mexico. The farm is only 1 hectare, but the care and diligence taken means the coffee is utterly delicious. Nery and his wife team up – him in planting, her in processing and drying, and the farm has chalun, avocado and fruit trees for shade. Recent expertise from the El Sendero co-operative, plus agronomy help from Primavera, our export partners in Guatemala have mant both the amount and the quality of coffee have increased in the last few years.

The processing is handled on site, where cherries are dry fermented for 32 hours. After washing, it is dried on the patio for 6 days, under the watchful eye of Mrs Pablo. This attention to detail means plenty of flavour – we get green apple, raspberry, loads of butterscotch, toffee, and even some gentle spices.

This coffee is a good all-rounder, in espresso expect a blast of apple, velvety toffee and some raspberry. It works a treat in Aeropress and mokapot too. In filter, you should find plenty of soft butterscotch and some spiced apple flavours too.

OUR FAVOURITE BREWING METHODS:

ESPRESSO
POUROVER
MOKAPOT
AEROPRESS
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I Stirred it Through the Grapevine

£8.95 - £32.00

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