Tastes like

Dark, fruity, and complex. A historic farm at the top of its game.

Deep dark chocolate anchored by dried cherry and black currant. Rich, layered, and grown on the volcanic slopes surrounding Lake Atitlan where the conditions are almost unfairly good.

The coffee

Founded in the 1850s and still producing exceptional coffee. Finca Pampojila has been through a lot. A historic award-winning farm, it was damaged by tropical storm Agatha in 2010 and sold to Agropecuaria Atitlan. That transition turned out to be an opportunity — new varieties were planted, infrastructure was built, and innovative processing techniques were introduced. Half the farm is committed to remaining as tropical forest and it is a member of the Association of Private Natural Reserves of Guatemala. The farm is thriving.

Origin

Atitlan is one of Guatemala's most compelling growing regions. Ninety percent of the coffee here grows on volcanic slopes surrounding Lake Atitlan. Cool winds blow across the water, rainfall is generous, and the volcanic soil is extraordinarily rich. The combination of these factors produces distinct microclimates across the region, which is why Atitlan coffees consistently show citrus acidity alongside deep chocolate character. This is a place that makes great coffee look easy.

Process

Washed, with time given to fermentation. Coffee is picked ripe and depulped the same or following day, then allowed to ferment for anywhere between 12 to 48 hours depending on the climate. After fermentation the coffee is washed clean of its mucilage and spread on patios or raised beds to dry. That window of fermentation is what gives this coffee its dried cherry and black currant complexity.

Brew it your way

Works beautifully either way. As a filter at 1:16 the dark fruit and chocolate open right up. Pull it as espresso at a 1:2 ratio in 28 to 32 seconds and you get something rich and full that holds up well with or without milk.