Guatemala
Finca Los Cipreses

Los Cipreses is located in the remote village of El Coyegual in San Antonio Huista in northern Guatemala, very close to Mexico. We taste hazelnut, shortbread and fig.

Washed process Caturra

Flavour: hazelnut, shortbread and fig

Body: Acidity:

Roast: omni (filter + espresso)

An elegant, bright cup that celebrates the journey of this self-made Guatemalan coffee grower.

The farm Los Cipreses is located in the remote village of El Coyegual in San Antonio Huista in northern Guatemala, very close to Mexico. Mynor Edelmiro inherited it sixteen years ago when his father emigrated to the United States in search of a better life. A very young fellow then, he decided to drop out of school to manage the farm, build his own future and preserve the family’s legacy.

At the time, the land served only as cattle and horse paddocks, but he decided to grow coffee, grains and lemons. Today, he grows mainly Caturra (this lot) and a little bit of Bourbon. Mynor Edelmiro manages all the work but hires local workers for certain activities, such as fertilizing, pruning and picking during harvest time. In the off-season months, he still works with cattle, which provides a secondary source of income.

Only two years ago, Los Cipreses started producing specialty-grade coffee as a result of all the improvements he learned through Caravela Coffee’s PECA—which stands for “Programa de Educación para el Caficultor” and translates as Coffee Grower Education Program". The initiative aims to “continuously educate producers and their families on best practices to increase productivity and improve quality so they can be more profitable.”

His latest modifications were made during the drying and fermentation processes, and the results are visible in this graceful lot. On the next harvest, he plans to experiment with longer fermentation times and elevate the quality of water used in the washed process.

Edelmiro, who lives with his wife Ana Leticia, says that growing coffee hasn’t been easy, but he is proud of the grower he’s become and the product he’s offering. We’re proud of him, too, and we feel grateful for having his beans with us.

Certifications: PECA

All the images and information about this coffee and producers have been kindly shared by its importer, Caravela Coffee, and edited by us, Sample Coffee (unless linked to or credited otherwise).

Our new recommended brewing window for peak flavour is within days ~10-50 post-roast date.

We’ve recently changed into a Loring Kestrel S35 coffee roaster, which uses a different roasting technology from our previous one. Aside from reaching more nuanced and transparent flavours, we’ve noticed a change in our beans’ aging behaviour. Brewing between days ~10-50 post-roast seems to bring out the best of each coffee, but it may taste fine if you do it earlier or even a few days later. Test, try and adjust to find what works for you!

PS. Please note our packaging still shows our old recommendation. This will change in our next printed batch!

Need any brewing tips?

Head to our brew guides and find your favourite filter method—or head straight to our single origin espresso recipe. If you have further questions, send us an email. We’re always keen to help.

Sourcing and ingredients

100% Caturra coffee beans, roasted by us on Gadigal land / Sydney.

Country grade: Unknown ?

Packaging

Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box

Brewing this coffee

We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.

1:3
dose:yield
ratio

To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.

g dose

g yield

View the how to brew espresso (single origin) guide.

1:16.7
beans:water
ratio

To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.

g beans

g water

View full recipes and videos in our brewguides

1:14.3
beans:water
ratio

To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

1:12
beans:water
ratio

To brew as cold brew we recommend using a 1:12 ratio of beans:water

g beans

g water

View full recipes and videos in our brewguides

Producer: Mynor Edelmiro Lope Carrillo
Country: Guatemala
Region: Huehuetenango
Altitude: 1480m above sea level
Varietals: Caturra
Process: washed
Body
Acidity
Tasting notes: Hazelnut, shortbread and fig
Roast style: Omni (filter + espresso)

Varietals

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.