Specialty coffee Guatemala San Gerardo

About the coffee

Introducing a new temptation from the heart of Guatemala – a coffee that will enchant you with its rich notes of chestnut honey and yellow fruits. Selected from the finest beans, grown with care and attention in the ideal conditions of the Lake Amatitlan area, this coffee will quickly become an everyday favorite.

Our coffee hunter Jordan Dabov has chosen to introduce you to one of the best coffees from Latin America through the San Gerardo farm coffee of our farmer and friend Paul Starry. This coffee embodies unique notes of chestnut honey and yellow berries that will take you on an adventure through the mountains of Central America. Carefully selected beans and precise roasting create a harmonious and balanced taste that brings the true feeling of Guatemala.

In the words of Paul Starry himself, “you can drink this coffee, every day, all day”.

Where does it come from:

Paul Starry was born in Guatemala City and when he was 3 years old, his parents moved to the farm where his father grew coffee. Paul spent his childhood there, traveling to Guatemala City every day to go to school. He studied aquarium science in America, but instead of pursuing such a challenging major, he returned to Guatemala to find his passion – coffee.

After the death of his father, he took the farm into his own hands, but it was not enough. Coffee is an export product and he needed a coffee export company, so began his partnership with Olga Aguilar, a veteran in the craft of specialty coffee, as she organized the first Cup Of Excellence competition in Guatemala.

Best brew

We recommend making it in a pot, filter or espresso. If you brew this coffee on a filter you will be able to experience the unique taste of chestnut honey and the sweetness of yellow fruits.

Process and variety:

The washed process, also known as wet process, is a coffee processing method in which the fruiting part of the coffee cherry is removed before the beans are dried. After the cherries are harvested, they are soaked in water, where the pulp and mucilage around the beans are removed mechanically and by fermentation. This process results in a cleaner, brighter taste in the cup, bringing out the acidity and flavours of the coffee itself without affecting the sweetness of the fruit skin.

Bourbon is one of the oldest and most famous Arabica coffee varieties, discovered on the island of Bourbon (present-day Réunion) in the 18th century. This variety is known for its high performance and delicate flavor profile, which often includes sweet notes of fruit, caramel and a slight acidity. Bourbon coffees typically have a fuller body and well-balanced flavour, making them a favourite among specialty coffee drinkers. It is the basis for many other coffee varieties and is often grown in countries such as Brazil, Guatemala and El Salvador.

The taste?

Coffee Guatemala San Gerardo will enchant you with the sweet taste of chestnut honey, highlighted by the slight acidity of yellow fruits with a sweet, full-bodied aftertaste.