Guatemala Las Gardenias Pacamara

A natural-process Pacamara from Guatemala: a rich, powerful coffee with BIG notes of dark red fruit, muscovado sugar, ripe blueberries, caramelised orange and toffee.

OM FINCA LAS GARDENIAS

Finca La Gardenia is situated high in the mountains, surrounded by a pristine natural environment. Protecting this landscape lies at the heart of the farm’s operations. Eddy is committed to preserving the farm’s trees and the many bird and animal species that depend on them, while also preventing contamination of nearby natural springs. Quetzals—the beautiful national bird of Guatemala—can even be spotted on the farm.

Alongside sustainability, coffee quality is a key priority for Eddy and his family. The farm cultivates exotic coffee varieties and experiments with different processing methods to showcase the region’s unique potential. By carefully monitoring every stage of production, Finca La Gardenia consistently produces distinctive, high-quality coffees.

ABOUT THIS PACAMARA MICRO-LOT

This coffee is harvested at peak ripeness, and the cherries are placed on the drying patio approximately four hours after picking. During the first five days, they dry in the sun from 9 a.m. to 3 p.m. Workers turn the coffee every hour to ensure thorough and even drying.

After five days on the patio, the coffee is transferred to raised African-style drying beds. There, it continues to dry from 9 a.m. to 4 p.m. and is still turned hourly. The entire drying process takes approximately 22 days. Once it is complete, the coffee is stored in clean sacks until it is ready for delivery.