La Idolia

Flavours of delicate acidity, light stone fruit, toffee finish
Body     Acidity

Best as black espresso/filter

This coffee comes from the La Idolia farm in Guatemala, run by Fernando Diaz and his mother Isabel Ortega.

They took over the running of the farm when Fernando’s father passed away a couple of years ago. Coffee farming has been in the family since the 18th century, starting with Don Lizandro, a landowner and coffee grower in the eighteenth century.

We think it’s great to see a new generation dedicated to continuing the tradition of producing fantastic specialty coffee.

The farm is situated in the high altitude part of Santa Rosa. The road to get in is short but takes time since it is muddy and uneven. It takes you through beautiful rainforest, past the nursery at the bottom of the track where seedlings are being sown, with young trees then taken from this protective area up to the farm for planting.

The undulating terroir gives these producers the advantage of having several different micro-climates within the land that they manage. In fact the land is divided in to four different ‘farms.’

Coffee on the slopes of La Idolia

It’s tough work with the only piece of flat land being the small section where the house is located — even the nursery, wet mill and patios are built on a slope.

Coffee on the slopes of La Idolia


Fernando Diaz And Isabel Ortega




Pueblo Nuevo Viñas, Santa Rosa


1770m above sea level


Catuai, Caturra, and Pache




January 2015





Roast style


Map showing location of Guatemala La Idolia

What makes up Guatemala La Idolia?


Catuai varietal

Created by the Instituto Agronomico do Campinas in Brasil, Catuai is a hybrid varietal between Caturra and Mundo Novo.

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.

Pache varietal

Pache is a natural mutation of Typica, originally discovered in Guatemala in farms of El Brito, Santa Cruz Naranjo and Santa Rosa.

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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