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All orders placed by 3:00pm PST will ship the following business day. All orders placed after 3:00pm PST will ship on the second business day.

Hailing from the western region of Huehuetenango, this coffee was grown by Juanita Bravo on her farm, El Cipresal. Royal has the following to say about the brothers, their farm, and their coffee:


“Good supply chains deliver tasty coffee. This is certainly the case with a collection of micro-lots that just arrived courtesy of the Federación Comercializadora de Café Especial de Guatemala (FECCEG), an umbrella organization that helps producers with small farms gain access to the international market. Juanita Bravo Mateo produced one of these lovely micro-lots on her 9-acre farm called El Cipresal near the village of la Pinada in the municipality of San Pedro Nécta. This is the first time Juanita has seen her coffee featured as a micro-lot. She has worked up to this goal for the last six years through her membership in La Asociación Civil Maya Alternativa (COMAL), an association of 231 producers. COMAL has focused attention on training producers on the best organic practices to manage their farms and diversification projects like beekeeping. Juanita has put her training in action, making her own organic fertilizer and harvesting honey from two hives. Juanita has her own micro-mill to process harvested cherries. First, she floats the cherry in water to remove less dense and damaged beans. Then she depulps, ferments, washes and dries the coffee to 11 percent moisture. At this stage, FECCEG steps in to support Juanita with transportation, warehousing and cupping analysis, and later provides the preparation for export. FECCEG has worked hard to ensure coffee traceability so that Juanita receives more income for improved quality. Increased earnings from coffee sales help Juanita strengthen her family’s livelihood.”

On the cupping table, this coffee stood out for its flavor profile of

lemon bar creme and chocolate, accented with a resonant caramel-like sweetness. A testament to both the hard work of Juanita, Finca Buena Esperanza is a well-textured, well-rounded, and all-around delicious medium light roast that we can (and do) drink all day. It shines in filtered drip and Aeropress. We absolutely love this coffee, and we know you will too.

SPECIFICATIONS

ORIGIN // Guatemala
FARM + PRODUCER // Juanita Bravo | Asociación Comercializadora Maya Alternativa (COMAL)
REGION // La Pinada, San Pedro Nécta, Huehuetenango
TASTE // Lemon Bar + Creme + Milk Chocolate
PROCESS // Fully washed and dried in the sun

ALTITUDE // 1400 meters
VARIETAL // Bourbon, Caturra, and Pache
HARVEST // December – March

WE RECOMMEND

 

 

Organic Guatemala Juanita Bravo

Organic Guatemala Juanita Bravo

Regular price $ 14

All orders placed by 3:00pm PST will ship the following business day. All orders placed after 3:00pm PST will ship on the second business day.

Hailing from the western region of Huehuetenango, this coffee was grown by Juanita Bravo on her farm, El Cipresal. Royal has the following to say about the brothers, their farm, and their coffee:


“Good supply chains deliver tasty coffee. This is certainly the case with a collection of micro-lots that just arrived courtesy of the Federación Comercializadora de Café Especial de Guatemala (FECCEG), an umbrella organization that helps producers with small farms gain access to the international market. Juanita Bravo Mateo produced one of these lovely micro-lots on her 9-acre farm called El Cipresal near the village of la Pinada in the municipality of San Pedro Nécta. This is the first time Juanita has seen her coffee featured as a micro-lot. She has worked up to this goal for the last six years through her membership in La Asociación Civil Maya Alternativa (COMAL), an association of 231 producers. COMAL has focused attention on training producers on the best organic practices to manage their farms and diversification projects like beekeeping. Juanita has put her training in action, making her own organic fertilizer and harvesting honey from two hives. Juanita has her own micro-mill to process harvested cherries. First, she floats the cherry in water to remove less dense and damaged beans. Then she depulps, ferments, washes and dries the coffee to 11 percent moisture. At this stage, FECCEG steps in to support Juanita with transportation, warehousing and cupping analysis, and later provides the preparation for export. FECCEG has worked hard to ensure coffee traceability so that Juanita receives more income for improved quality. Increased earnings from coffee sales help Juanita strengthen her family’s livelihood.”

On the cupping table, this coffee stood out for its flavor profile of

lemon bar creme and chocolate, accented with a resonant caramel-like sweetness. A testament to both the hard work of Juanita, Finca Buena Esperanza is a well-textured, well-rounded, and all-around delicious medium light roast that we can (and do) drink all day. It shines in filtered drip and Aeropress. We absolutely love this coffee, and we know you will too.

SPECIFICATIONS

ORIGIN // Guatemala
FARM + PRODUCER // Juanita Bravo | Asociación Comercializadora Maya Alternativa (COMAL)
REGION // La Pinada, San Pedro Nécta, Huehuetenango
TASTE // Lemon Bar + Creme + Milk Chocolate
PROCESS // Fully washed and dried in the sun

ALTITUDE // 1400 meters
VARIETAL // Bourbon, Caturra, and Pache
HARVEST // December – March

WE RECOMMEND