Single Origin: La Cumbre, Guatemala

£10.00  

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We now offer multiple espresso grind options: the domestic grind is slightly coarser, perfect for home espresso machines from Sage or De'Longhi; and the commercial grind is the finer option, more suited towards commercial machines from La Marzocco, Sanremo.

Single origin from La Cumbre, Guatemala

The beginning of summer marks the return of many of our favourite coffees, particularly with fresh Central Americans arriving. Often featured in our Broadway Blend, this is the fifth year we have bought all we can from Finca La Cumbre. Bright tropical fruit and smooth vanilla sweetness make this Huehuetenango classic a perfect match for the return-to-office batch brews.

Flavour Profile

Pear - Vanilla - Lychee

Origin

Guatemala

Region

Huehuetenango

Altitude

1,650 masl

Variety

Catuai & Bourbon

Process

Washed

The Details

Finca La Cumbre is overseen by producer Juan Bernardo, now into his 11th season of coffee production in the micro-region of Petatan, Huehuetenango. Nearing the border with Mexico, the area of Huehuetenango offers some of our favourite Guatemalan cup profiles. The higher altitude brings cooler evening climates which affects a slower maturation of coffee cherries. This weather also extends the required drying time for processed coffee allowing complex flavours to develop as well as adding to the green coffee's longevity.

Initially, Don Bernardo has somewhat benefited from global warming, with coffee previously not surviving the frosts that would fall over these hillsides. With temperatures rising La Cumbre was planted on almost virgin soils and also hosts a small nursery to tailor the next generation of coffee trees to these conditions.

Whilst climate change has enabled this new production it is also clearly bringing a new set of challenges. Most intimidating is the swift spread of leaf rust through much of Central America. Leaf rust (roya) is a fungus that attacks the leaves of the tree, leaving the plant with no energy to produce coffee cherries and diminishing quality. Working with a local agronomist Juan Bernardo is aiming to stay a step ahead with regular pruning and diverse planting of native trees.