Finca El Mirador

Vidal Perez Ambrocio

Flavours of melon, toffee, strawberry
Body     Acidity

Best as black espresso/filter

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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.


Vidal Perez Ambrocio




Sipacapa, San Marcos


1600–1800m above sea level






February 2021





Map showing location of Guatemala Finca El Mirador Vidal Perez Ambrocio

What makes up Guatemala Finca El Mirador Vidal Perez Ambrocio?


Caturra varietal

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.

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