• Producer Tadeo Lopez
• Attributes Caturra/Borbon, fully washed
• Origin El Aguacate, San Antonio Huista, Huehuetenango, Guatemala
• Flavour: Chocolate, nougat, caramel predominate with highlights of pineapple and spiced apple pie.

Tadeo farms yellow and red caturra, some borbon. Tadeo founded the family farm, working alongside his sons – agronomically trained Benjamin (a name you will know from our menu in the past), and Cornelius.

The farm is happily biodiverse; the coffee grows on lush soils full of organic matter and teaming with ample ground cover, and is interplanted with a great array of native shade and orchard trees (avocado, peach and banana to name a few). Tadeo de-pulps the coffee the same day that it’s picked then performs a careful dry fermentation for about twenty-five hours. From there, it’s left for a reposo – a period of time where it’s left under cold water – before washing it. Then, the coff ee is brought down to the newly-built raised beds outside of the house, where it’s left to dry under mesh coverings over ten to fifteen days.

Roasted for filter brewing.

We ship coffee as whole beans by default, if you need your coffee ground, please let us know at the checkout.