Flavor Notes:
When grinding, you can smell strong notes of nuts, spices, and subtle fermented berry aromas. When hot, the cup is well-balanced, with hints of fermented fruit, brown rice tea-like texture, and flavors of nuts and almonds. As it cools, citrus, berry, and ripe fruit acidity emerges, with a sweet sucrose finish. The overall profile is sweet and balanced.
- Aroma: Medium
- Cleanliness: Average
- Sweetness:Strong
- Acidity:Slight
- Body:Medium
- Bitterness:Slight
- Aftertaste:Slight
- After Cooling:Average
Guatemala Little Blueberry Estate PacheCoffee Bean Intro:
Guatemala is located in Central America, boasting a uniquely advantageous geographical environment, connected to North America to the north and bordering South America to the south. Facing the Caribbean Sea and the Gulf of Mexico, its climate is relatively hot and humid, and it has long been an important coffee-producing region in the world.
Guatemala is situated in the tropics, with numerous volcanoes within its borders. The northern and eastern coastal plains have a tropical rainforest climate, while the southern mountainous areas have a subtropical climate, divided into dry and wet seasons annually—the wet season runs from May to October, and the dry season from November to April of the following year. The northeastern region receives 2,000–3,000 mm of annual rainfall, while the southern region gets 500–1,000 mm.
*New Oriente
The New Oriente region is the youngest of Guatemala’s eight coffee-growing regions. It receives abundant rainfall and is perpetually shaded by clouds. In ancient times, it was a volcanic area, and its soil consists of metamorphic rocks, making it rich in minerals.
Before coffee cultivation began, the New Oriente region was once the poorest area in Guatemala. Since the 1950s, farmers in the mountains have leveraged the naturally nutrient-rich land to start growing coffee. Gradually, the region has regained vitality and has now emerged as a rising star in Guatemala’s coffee industry.
The Little Blueberry Estate is one of the highest-altitude and most exceptional farms in all of Guatemala. The estate owner professionally manages the farm, challenging the limits by cultivating coffee at 2,300 meters and pushing the boundaries of how higher altitudes can enhance Arabica flavors. In recent years, it has demonstrated remarkable strength in various competitions.
Due to its extremely high elevation, this origin requires crossing two cloud layers to reach. The harsh, cold climate fosters exceptionally resilient fruits, yielding outstanding coffee flavors.
This estate is also an award-winning farm in the COE (Cup of Excellence) competition:
2013 Cup of Excellence – 2nd place
2014 Cup of Excellence – 3rd place
2015 Cup of Excellence – 2nd place
2016 Cup of Excellence – 9th place
2017 Cup of Excellence – 4th place
2018 Cup of Excellence – 5th place
Pache
This is a natural mutation of Typica. The plants are smaller, allowing for denser planting and higher yields. It is suitable for cultivation at altitudes above 1,200 meters and in regions with annual rainfall below 2,500 mm. This variety was discovered in 1949 at the Brito farm in Santa Cruz Naranjo, San Rosa, Guatemala.
Natural process
This Pache coffee is a rare example of natural processing in Guatemala.
The harvested coffee cherries are poured into large water tanks, where ripe, dense cherries sink to the bottom while floaters are removed. The whole cherries, including pulp and mucilage, are then placed on raised beds for sun drying, with occasional turning to naturally dry them to approximately 12% moisture content over about two to four weeks. Finally, a hulling machine removes the hardened husk, pulp, and parchment layer, revealing the green beans.
