Notes: Silky and smooth, with deep notes of dark chocolate fudge and soft nougat, lifted by a bright twist of lemon on the finish Recommended For: Espresso
Guatemala is home to thirty-seven volcanoes, some of which remain active, playing a key role in shaping the distinct character of Guatemalan coffees. In the shadow of the active Pacaya volcano lies Fraijanes, one of Guatemala’s eight recognised coffee-growing regions. Here, volcanic ash enriches the surrounding terrain with valuable minerals, while high elevations and a favourable climate create excellent conditions for growing speciality coffee. It’s a region where the forces of nature have helped shape a long tradition of coffee cultivation.
Varieties including Caturra, Catuai, Pache, Marsellesa and Costa Rica 95 grow beneath the shade of pine and cypress trees, located between 1,600 and 1,800 metres above sea level. This traditional approach to agroforestry helps regulate temperatures, maintain healthy soils and encourage biodiversity, allowing coffee cultivation and the surrounding environment to thrive together, all while contributing to higher bean quality.
Once carefully harvested, the coffee cherries destined to become our Los Arándanos begin the next chapter through the traditional washed processing method. During this process, the outer fruit and mucilage are carefully removed before the beans are dried, allowing the distinctive characteristics developed in the volcanic highlands to shine through in a beautifully clean and balanced cup.
Rich notes of dark chocolate fudge and soft nougat unfold across a silky, smooth mouthfeel, while a delicate twist of lemon adds a refreshing brightness to the finish. With its lingering sweetness and velvety texture, Los Arándanos makes for an exceptionally satisfying espresso.
