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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.

Body     Acidity
Roasted omni for filter and 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.

 

Resting beans inside the sealed bag helps develop peak flavours and acidity

Learn how long and why you should wait in our brewing window recommendations.

Try our brew recipes and videos

Our brewguide recipes are easy to follow and designed to bring the best out of our 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

Omniroast

Map showing location of Guatemala Finca Los Cipreses

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.


Coffee delivery: coffee in resealable bag and farm information card

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