Now Roasting (geek post)

001 batch

We are now in full swing and roasting from our first batch of coffee. Some of you will know us and just think "cool, we know this is going to be great" but some of you may actually want to know the provenance of what we are roasting. So here we go, enjoy.



Finca La Providencia, Huehuetenango

Varietal(s): Caturra (75%) w/ Bourbon, Mundo Nuevo & Catuaí

Processing: Fully washed & dried on patios or guardiolas

Altitude: 1,550 to 1,900 metres above sea level

Owner: Max Ariel Palacios Villatoro

Town: San Pedro Necta

Region: Huehuetenango

Country: Guatemala

Total size of farm: 342 hectares

Area under coffee: 250 hectares


Farm: Varietal(s): Primarily Red Catuaí; also Lempira, Ecafe 90, Bourbon, Pacas, Pache & Typica

Processing: Fully washed & dried on patios & African beds

Altitude: 1,500 to 1,600 metres above sea level

Town: Various

Region: Marcala

Country: Honduras

Farm Size: 5.8 hectares on average


Roberto Escobar, Field and Overall Manager.JPG

Guadalupe Zaju

Farm: Finca Guadalupe Zaju

Varietal(s): 30% Caturra, 50% Marsellesa, 20% Hybrids

Processing: Fully washed & dried in guardiolas

Altitude: 900 to 1,400 metres above sea level

Owner: Teddy Esteve & family

Town: Toquian Grande & Pavencul, Soconusco Region

Region: Chiapas

Country: Mexico

Total size of farm: 310 hectares

Area under coffee: 160 hectares

Now roastingLJscoffee