January 2007 we went on a buying trip to Guatemala. Partly to visit farms we already buy coffee from and also to find some new people, and new farms to bring you some great coffee. This was one of the farms we visited, and it's our plan to bring in next season's coffee.
But by a stroke of good luck we were able to lay our hands on the last bag available in the UK of the current crop. The coffee is a very fine example of Guatemalan coffee, and I'll talk more about that a little further in but the thing that stuck in my mind were the people and the farm. This was the last farm in a very busy week that we visited, I was exhausted and not as exited or enthusiastic about this visit. But this farm managed to enthuse me and managed to excite me so much. The location is very isolated around ¾ of an hour in a pick up truck from the nearest main road (and I use main in the loosest possible terms) and is located in the crater of the dormant volcano Tecuamburro. When you arrive its like another world and a truly memorable place. Take a look at our photos at the link here. I was also given a chance to pick some coffee whilst there, which was an experience all of its own. And Sergio and his wife, well just lovely lovely people who were the most perfect hosts. I've since kept up email communication with them, and they are I r>
But lets not forget the coffee, all of this is pointless if the coffee isn't good and it is, even when I arrived home and cupped it again without the romance and the warm climate it is still amazing. Expect smooth milk chocolate body with amazing fruit complexity for a single origin. I guess this can be put down to the mix of Catuai, Caturra and Bourbon that make it just perfect for the espresso machine.