Guatemala – Pacaya

The specialty coffee you’re about to enjoy grows in the coffee-growing region of Acatenango and is processed in the Fraijanes Plateau area, where Pacaya Volcano is located.

This producer, with more than 25 years of experience, receives Guatemala’s highest-quality coffees, ensuring that every bean is harvested and produced using proper practices that place this coffee among the top offerings in the specialty coffee market.

The region is known for its volcanic soil, high altitude, humidity and rainfall characteristic of a tropical climate, and an active volcano. Pacaya is the most active of Guatemala’s three erupting volcanoes, periodically depositing a light layer of ash in the region, which helps enrich the soil with minerals. During the dry season, the area gets plenty of sunshine. Although clouds, fog, and heavy dew are common early in the morning, they dissipate quickly, allowing the entire Fraijanes Plateau to dry in the sun at a stable temperature year-round.

Thanks to all these factors, this coffee is made up of three varieties common in the area: Bourbon, Catuai, and Caturra. Bourbon contributes body and chocolatey flavors, while Catuai brings notes of nuts and hazelnut, along with a creamy texture. Caturra is a natural mutation of the Bourbon variety, contributing sweetness, citrus aromas, and balanced acidity.

It’s ideal for brewing in a moka pot, as espresso, or with milk.