Guacamaya - (Guatemala - Washed)

FARM: Guacamaya
REGION: Huehuetenango
PROCESS: Washed
YEAR: 2024
ELEVATION: 1900 masl
VARIETAL: Bourbon, Caturra, Pache
RESTING TIME: 13 - 15 days from roast date
TASTING NOTES: Green apple, honey, blueberry jam

Espresso Recipe:
DOSE: 20 grams
YIELD: 45 grams
TIME: 25 seconds

"Long time no sip Guatemala! its about time we had you back in. Fresh drop Gaucamaya is the pinnacle of washed guats. Crisp green apple, a delicate honey sweetness with hints of blueberries. A coffee you can drink all day everyday" 

This coffee is produced by second-generation farmer Nery Pablo López at his farm, Guacamaya, located at 1,900 meters above sea level in the hills of Ajul, Concepción Huista, Huehuetenango, Guatemala. Nery inherited the farm from his father, Lauriano Pablo, at age 20, naming it after a local macaw bird he often saw on the land. While Lauriano still assists with milling and drying, Nery manages the farm's operations.

Over the years, Nery has expanded Guacamaya to over four hectares and acquired additional land at lower elevations for commercial coffee farming. He lives nearby with his family, including his wife Victoria and their two daughters, and they also grow beans and maize, selling them through the El Sendero Cooperative. Joining the co-op three years ago has improved both the quality and volume of their crops, fostering a strong sense of community and trust.

Guacamaya benefits from abundant freshwater from the Rio Azul and its tributaries, with coffee grown under the shade of Chalum and Gravilea trees. The farm is mainly planted with Red Bourbon, Yellow Caturra, and Pache varieties, using traditional and organic farming practices. Nery recycles coffee pulp as fertilizer, treats processing water in sedimentary tanks, and avoids chemical pesticides, relying mostly on manual labor provided by himself and his family.