Your shopping cart is empty. Please log in to see your recent orders. Or explore our current coffee offering.
acidity Smooth
Speaks to the level of vibrancy on your palate.
elevation 1450MASL
Speaks to flavor and organic acid development in coffee. Higher = more.
harvest Spring 2024
Speaks to freshness and quality. Most coffees taste best within a year of harvest.
roast Light
Speaks to the lightness or darkness of the roast. Most of our coffees fall on the lighter side of the spectrum.
process Washed
This coffee is sorted and depulped, wet fermented for 16 hours sun-dried 18-20 days on patio.
cultivar Marsellesa, Sachimor, Bourbon
Speaks to the genetics and quality potential of a coffee plant.
West of the massive Acatenango and Fuego Volcanes, near the town of San Pedro Yopocapa, is Fina Santa Elisa Pachup. A large estate, encompassing 360 hectares of coffee, the farm is an important source of income for many people living in the town. Since 2017, the estate has undergone an extensive refurbishment to increase it's production to 34,000 quintales of cherry each harvest. This lot was processed by our partners at origin, Los Volcanes Coffee, at their mill in Antigua. Due to the large amount of volcanic ash present on the estate, extra care is given to this coffee.
We found this coffee to be the perfect sipping cup. Notes of dried orange, butterscotch, and cocoa nib, make for a full, creamy morning brew. We hope this coffee becomes a staple for us and you for years to come. To dial in, we recommend a 1:16 brew ratio, filtered water at 204-206℉, a medium grind, and a 3-3.5 minute brew cycle.