GUATEMALA LA HERMOSA

A new Gesha variety coffee from Guatemala has caught our attention. Washed processed, Guatemala La Hermosa impressed with its sweet profile, delicate texture and bright acidity.

FLAVOR PROFILE

Floral, almond, and orange notes define the taste profile of Guatemala La Hermosa. Its light body provides a delicate texture, while the medium acidity is elegantly integrated into the coffee’s profile with complex layers of citric, lactic, malic, and tartaric acidity. Its fruity sweetness transitions smoothly into a long and delicious aftertaste.

89 QGRADING POINTS - green coffee quality evaluation

ROASTING PROFILE

With 170 kgs in our roastery, we developed a uniroast profile, suitable for both espresso and filter. The medium roast level aims to preserve the natural quality of the bean - clean, sweet, and complex. The precision for the desired profile is obtained through daily practice and advanced roasting technology - Loring Smart Roaster.

GREEN COFFEE INFORMATION

The cherries for this lot come from the Acatenango region, grown at an altitude between 1.900 and 2.100 meters at Finca La Hermosa. Owned and managed by the Pérez family, Finca La Hermosa is an award-winning farm located on the slopes of the Acatenango volcano in southern Guatemala. Having consistently ranked in the Cup of Excellence over the years, the farm is renowned for producing exceptional coffees.

Born and raised on a coffee farm, with a parchment warehouse at home, Max Pérez always had the vision of starting his own coffee business. A fourth-generation coffee producer from Huehuetenango, Max graduated as a lawyer at 25 and married Claudia, his university colleague. Together, in 2011, they founded Finca La Hermosa to pursue their shared dream.

Located in Acatenango, Chimaltenango, about 80 km from Guatemala City, the valley is surrounded by mountains and volcanoes, providing ideal coffee-growing conditions: high altitudes, mineral-rich volcanic soil, 1.000 mm of rainfall, and an average temperature of 21ºC. These elements create one of the best microclimates in the world for producing specialty coffee.

It is one of only two officially recognized coffee-growing regions in Guatemala protected for their exceptional coffee production. The farm is divided into thirteen plots during the production season, cultivating varieties such as Pache, Typica, Caturra, Red Bourbon, Yellow Bourbon, Pink Bourbon, and Catuai, alongside Pacamara and Gesha.

The commitment to excellence begins at harvest. Cherries are handpicked based on Brix measurements of 24-25°. Once harvested, the cherries are transported to the washing station, where they are submerged in water and the lower-quality cherries are removed. The drying process takes place on raised beds, where beans are constantly turned and benefit from ample ventilation, a process lasting between 20 and 25 days on average.

What’s special about all Guatemalan coffee lots from this producer is that for every pound sold, 5 cents are donated to a social program dedicated to children, focusing on education and nutrition to minimize the risk of child exploitation. This ensures that parents working on the coffee farms have a safe place for their children while they work.

It is an honor to bring coffees from these renowned Guatemalan regions into our roastery and tasting sessions, sharing their incredible quality and story with our guests.