Las Camelias - Guatemala

Excellent for enjoying on espresso

We develop this coffee by caramelizing the sugars further, with more time in the Maillard reaction, to reach a sweet yet balanced expression, respecting the inherent qualities found in this single origin lot. 

Designed with espresso in mind, this single origin lot expresses the unique qualities of moist soil, and humid weather. The delicate star fruit and candied pecan notes are a shining example of Guatemalan coffee. 

Grown in the Sur Occidente region of Guatemala        

PRODUCER: La Libertad  
VARIETY : San Ramon, Caturra
PROCESS: Washed
FLAVOR NOTES : star fruit, pecan praline, sweet spice        

250g bag

From the importer: "Nayo Ovalle belongs to one of the most renowned coffee families in the area. They have been producing coffee for 3 generations. He is one of the most experienced farmers in his community and complements what he learned in the field with a university degree in agricultural engineering.

Las Bromelias farm is located in the region of La Libertad in the community of Cuevitas. This community is characterized by a very humid climate with a wide range of temperatures: the mornings are very hot and the afternoons and nights are very cool. It’s an area where no matter the time of year, the soil will always be moist.

Las Camelias is made up of coffees of the San Ramon and Caturra varieties. It’s fermented for 24 hours in concrete fermentation tanks, then dried on patios for 14 days. Soil conservation is extremely important for Nayo. For this reason, he has built a wastewater management system through decanters and septic tanks, thus preventing this wastewater from contaminating the soil and groundwater.

Nayo usually uses native Chalum, Grevilleas, and ice cream bean trees to give shade to the coffees. He fertilizes with NPK (nitrogen, phosphorus, and potassium) and organic compost from coffee pulp. Nayo focuses on conservation practices that improve the quality and texture of the soil. His farm is a very well-preserved ecosystem with the coffee nestled right in surrounding the forest, in symbiosis."