Guatemala - El Pacayal, Washed Filter

Toffee, orange, white peach. Silky, sweet and well-balanced, with a jammy finish.

$22.55 AUD

In Stock, shipping within 24 hours.

Organic Certified
Glyphosate Free
Grown Under Shade
Selective Hand Picking

Fernando Francisco Perez’s young organic coffee farm, Finca El Pacayal, is located in the lofty municipality of Sipacapa, San Marcos – just over the border from Huehuetenango. Don Francisco has been farming entirely organic coffee at El Pacayal since he purchased the land from his uncle in 2008.

Until Don Francisco purchased the land, it was a native forest and recreational area with access to the nearby peaks. Don Francisco was seeking a new source of income for his young family, and negotiated to take over El Pacayal, converting it to an agroforestry farm. Conservation and biodiversity are central to his farming model.

Growing Caturra, Bourbon and a small plot of Pacamara, at 1950 meters El Pacayal is ideally placed to produce incredible quality coffee. We are thrilled to welcome back Don Francisco and his El Pacayal microlot again for the 2024-25 season and look forward to working with him again next year.

Producer	FERNANDO FRANCISCO PEREZ
Processing	WASHED
Varieties	100% CATURRA & BOURBON
Harvest	APRIL 2024
Altitude	1,950 MASL
Region	SICAPACA, HUEHUETENANGO

20.0g

ground coffee dose

3:00

total brew time

300g

total water volume

95.0

brew temperature

Our recommended recipe for Pour Over Brewing at home or in-cafe.

We start with a 60g water bloom for 30 seconds.

This recipe is developed on a Kono 01 Size dripper with Kono 01 filter papers. Other equipment configuration may require slight recipe modification.

A young and vibrant Organic smallholder farm in San Marcos

VARIETY

Caturra & Bourbon

PROCESS

Washed

ALTITUDE

1,950 masl

Don Fernando’s organic management practices at El Pacayal are very well developed, with his four permanent employees working year-round to control pests and manage plant health using organic practices including fertilization, soil conservation, deliberate bio-diversity, shade growing and conservation of native foliage. They use coffee pulp (cascara) left over from pulping as a source of compost, as well as vermiculture and compost from neighbours’ farm animals.