Our interest in 'El Pilar' started on the cupping table 6 years ago when we were just starting our pursuit of direct purchasing in Guatemala.
Juan Chen significantly impressed us with his particular social system that empowers his local community: each parcel of coffee within El Pilar is tended by a family, and in exchange for taking care of their parcel throughout the non-harvest season, Juan leases land to these families for free (double the size of the coffee parcel they tend) to plant and sell whatever they like.
We chose this lot from Juan Chen with espresso in mind. The separated parcels of Xenacoj and Pichol are bright, fruit driven and a little more acidic, proving to be great for filter. But this mixed lot of Borbon, Typica, and Caturra is so creamy and balanced we just had to add it to our espresso list. Like a peanut butter and jelly sandwich, dipped in white chocolate, this is definitely a stand out Guatemalan, not to be missed.
Whole beans only.
Learn how to brew cafe quality coffee at your place...Go to Brew Methods