Guatemala
Santiago Morales

Santiago grows primarily Red Pache and Bourbon varieties but also explores the creation of hybrids. The high altitude of his farm (1900 masl) is one of the key factors for quality coffee production—alongside climate and land composition. We find flavours of green apple, pear and grape.

Washed process Bourbon, Catimor, Caturra, Maragogype, Pache

Flavour: green apple, pear, grape

Body: Acidity:

Roast: omni (filter + espresso)

Santiago Morales owns Finca El Mirador in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.

Sourcing and ingredients

100% Bourbon, Catimor, Caturra, Maragogype, and Pache coffee beans, provided by Cafe Imports and 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

Farm/Coop: Finca El Mirador
Country: Guatemala
Region: Santa Barbara, Huehuetenango
Altitude: 1900m above sea level
Varietals: Bourbon, Catimor, Caturra, Maragogype, and Pache
Process: washed
Harvested: March 2024
Body
Acidity
Tasting notes: Green apple, pear, grape
Roast style: Omni (filter + espresso)

Varietals

Bourbon varietal

A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.

Catimor varietal

A hybrid variety of the Caturra and the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots).

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.

Maragogype varietal

Maragogype is a natural mutation of Typica, named after the town in which it was discovered – Maragogipe, Brazil.

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.