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  • Country  Guatemala

  • Region  San Pedro, Atitlan

  • Farm  Various smallholder farmers

  • Variety  Bourbon, Catuai, Caturra, Typica

  • Altitude  1500–2600 masl

  • Proc. Method  Washed

  • Tasting Notes Herbaceous, cocoa, grapefruit


Factoid Throughout the harvest, many lots from San Pedro, Atitlan, were cupped and classified according to their quality and profile. The most representative lots were selected to form this blended lot from various smallholders in the area; we think it is the best expression of what this region can offer. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. Atitlan’s soil is rich with organic matter; about 90% of the coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.

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