Guatemala, Palencia
La Aurora

Micro Lot Coffee

Notes: Hazelnut, Sugar Icing, Orange Blossom, Mandarin, Milk Chocolate 

Roast: Light (City +) 

Varietal: 100% Red and Yellow Bourbon

Elevation: 1800-2000masl

Process: Washed and Sundried

Farmer: Victor Calderon

Farm: Finca LA Pia

Town: La Joya Larga, Palencia, Fraijanes Plateau Region

In the Cup: Caramel fragrance, sweet almond and hazelnut aroma, notes of milk chocolate, mandarin orange, sugar icing, with a fresh aftertaste of orange blossoms, bright citrus acidity, medium bodied with a silky mouthfeel. Very sweet and well balanced.

About the coffee: Finca La Pia, located near La Joya Larga in Palencia, Guatemala, boasts a history of exceptional quality, consistently ranking in the top 20 Cup of Excellence, with a score exceeding 87 points in 2020. Situated at approximately 1,700 to 1,800 meters above sea level, the farm utilizes traditional washed depulped cherry processing, employing a 24-hour fermentation and patio drying.

Managed by owner Don Victor Calderon, the "La Aurora" lot is meticulously crafted by sorting and selecting the highest cupping day-lots and nano-lots. Don Victor implements unique cultivation techniques, favoring minimal intervention and relying on natural or organic methods. The soil is enriched with California red worm compost, manure, and nitrogen-fixating plants, eschewing conventional fertilizers.

To combat coffee leaf rust, or "la roya," bentonite clay, naturally occurring on the farm, is applied instead of typical sprays. This approach, coupled with organic plant nutrition, yields resilient coffee trees with exceptional quality potential. The Calderon family, deeply rooted in coffee for nearly 140 years, has transitioned from volume production to specializing in high-quality specialty coffees.

Don Victor Calderon, the visionary behind this shift, acquired Finca La Pia in 2000, focusing on specialty coffee cultivation. Diversifying the plantation with avocado and native fruits, the farm achieves an efficient and productive balance. The steep hillside is strategically planted with coffee, while the other half remains a natural reserve, certified by the Guatemalan Institute for forest protection. This certification ensures the preservation of thick natural forest on the farm.

Espresso: 

2:1 ratio 18g at 202f for 28 seconds

Pour Over: 

V60 Hario  Coffee: 20g Water: 30g at 200°F

Brew Recipe
0:00 bloom to 50g
0:35 spiral pour to 150g
0:55 spiral pour to 210g
1:25 spiral pour to 260g
1:55 spiral pour to 300g