Guatemala
Finca El Mirador
Vidal Perez Ambrocio

Vidal Pérez Ambrocio owns the roughly 1.5-hectare farm called El Mirador, where he grows coffee in the view of the town of Sipacapa. Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.

Washed process Caturra

Flavour: melon, toffee, strawberry

Body: Acidity:

Roast: omni (filter + espresso)

Vidal Pérez Ambrocio owns the roughly 1.5-hectare farm called El Mirador, where he grows coffee in the view of the town of Sipacapa.

The coffee here is picked ripe and depulped the same day, then fermented for 12–18 hours before being washed clean of mucilage. It is dried on concrete patios or sometimes on Nylon, and the drying time varies based on the weather but typically takes 4–6 days.

Vidal has a strong interest in environmental concerns and is careful to practice soil conservation techniques and to process his gray water appropriately.

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Ethical, traceable sourcing

This page has all the sourcing information (variety, process, region, story, importer, and more) that our importers share with us, and give us permission to use.

The transparency helps us talk confidently about the quality and background of our product, and it helps you know exactly what you’re buying.

Learn more:
Coffee page transparency legend
Our coffee philosophy
Our business approach

Fresh harvest coffee

We only source and roast coffee from each country’s latest harvest season (so the green coffee is never older than 1 year from the time of picking, processing and packing). This ensures the sensory qualities are always at their peak and unaffected by excessive ageing.

Roasted for espresso and filter (best enjoyed black)

Roast style: omni. Omni roasts are designed to brew and taste great both as espresso and filter. Our omni single origins generally sit on Agtron values in the ~70-60 value range. So, technically, they are somewhere in the lighter side of the medium spectrum.

Designed for espresso and filter brewing. Best enjoyed black.

Learn more:
Our Loring Kestrel S35 roaster
Our roasting style and approach

Best brewed within days 15-49 post-roast

The ‘fresh is best’ saying doesn’t apply to coffee (contrary to popular belief). Waiting before opening and brewing your bag of whole coffee beans helps develop peak flavour and acidity.

But heads up: if you buy pre-ground coffee, brew it as soon as possible.

Learn more:
Our recommended brewing window

Try our custom brewing recipes

Our recipes and ratios are tailored to our coffee sourcing and roasting styles, bringing the best flavour and feel out of each coffee.

For pour over, immersion, and other filter brewing styles, check our brew guides.
For our espresso single origins, we recommend a coffee:yield ratio of 1:3:

Dose: 20g ground coffee
Yield: 60g espresso
Total brew time: ~24-28 seconds

This is just a starting point! We encourage you to experiment, taste, and adjust to find the recipe that you enjoy the most.

Learn more:
Our espresso brew guide (single origin)
Brewing ratio calculator

Packaging and sustainability

Bags: ABA-certified home compostable (AS 5810-2010)
Labels: recyclable
Valves (only on +250g bags): general waste
Box and tape (online orders): recyclable

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Our packaging

Producer: Vidal Perez Ambrocio
Country: Guatemala
Region: Sipacapa, San Marcos
Altitude: 1600–1800m above sea level
Variety: Caturra
Process: washed
Harvested: February 2021
Importer: Cafe Imports
Body: Medium
Acidity: Medium
Tasting notes: Melon, toffee, strawberry
Roast style: Omni (filter + espresso)

Variety

Caturra variety

Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.

The location

Coffee from Guatemala

Guatemala’s production of coffee first grew in the 1860s on the back of a declining indigo trade, which had previously existed as it’s main export. Up until 2011 Guatemala was in the top 5 highest producing coffees nations in the world, before being overtaken by Honduras.

Farm processes

Washed process

Machines are used to remove the flesh from the coffee cherry before being fermented in water, washed again, and finally sun dried. This process tends to result in more distinct, cleaner flavours.