Guatemala is one of the great names in Central American specialty coffee. Its volcanic soils, altitudes, and diversity of microclimates —from Huehuetenango to Antigua, from Cobán to Atitlán— produce beans with lively acidity, full body, and highly recognizable aromatic profiles.

The Atitlán region stands out for its singular setting: the coffee trees grow on the slopes of volcanoes that surround a volcanic lake, where natural mist protects the coffee plants and the temperature swing between day and night concentrates sugars in the cherry. A terroir that translates directly into the cup.

Kutan is one of the coffees produced by Alex Herrera at his Pampojilá farm, in the Atitlán coffee-growing region. Each lot that leaves the farm is distinguished by its flavor, aroma and process profile, yet they all share the same surname: the name of a star, such as MEISSA or KUTAN. This way, the family’s production forms a small coffee universe where every star has its own personality.

Alex Herrera represents the fifth generation of a Guatemalan coffee-growing family whose roots run deep into the slopes of the Atitlán volcano. He grew up among coffee trees, following his parents through cultivation and processing, and from that daily learning came his obsession with detail. Later he added technical training and experience abroad, which allowed him to unite his family heritage with current trends in production and marketing.

His leadership rests on a simple yet demanding idea: producing high-quality, traceable and sustainable coffee without giving up his roots. And it goes beyond coffee. The Pampojilá farm practices a singular polyculture —besides more than a century of coffee, macadamia, honey, rubber and quinine are grown, the traditional remedy for malaria— and much of its land is declared a private nature reserve to preserve the area’s endemic wildlife. The farm holds Rainforest Alliance certification and is audited every year under rigorous criteria.

On the social side, the family applies a principle of responsibility that translates into competitive wages, a safe working environment and access to health and education for its workers and their families.

That dedication is lived on every farm they cultivate. Pampojilá, whose name in the Mayan language means “land where the misty clouds rise”, was registered in the late 19th century and has been producing coffee for more than 150 years on the southern slope of Lake Atitlán. In 2012, the Herrera family acquired it and renovated it after the floods of tropical storm Agatha, replanting arabica varieties and modernizing the mill to ferment and dry the coffee better. Located in the upper part of the volcano, with volcanic soils and natural mist that protects the coffee plants, it grows Strictly Hard Bean and has been distinguished several times by Anacafé, the Guatemalan Coffee Association. pampojila.com belco.fr

Alongside it is Finca Panamá, where the family diversifies crops —coffee included— and combines tradition and modernity on the slopes of the volcano.

Fermented washed starts with pulped coffee, which ferments with its mucilage for a controlled time before washing. Here, two processes coexist: the aerobic route (the traditional one, in the presence of oxygen and with fine control of temperature, pH and time) and the anaerobic route (in closed tanks, without oxygen), which accentuates the fruity and floral nuances.

In either form, the goal is the same: to enhance the bean’s sweetness, bright acidity and aromatic clarity. Compared with a conventional washed process, the difference is that the producer doesn’t leave fermentation to chance — he directs it. At Pampojilá, that carefully monitored fermentation is precisely what gives its coffees a lively acidity and remarkable flavor clarity. The result is a clean coffee, with a defined profile and well-expressed fruit.

Subgroups present: chocolaty, berries and forest fruits, citrus, florals, stone fruits, vegetables and lactic.

Aroma/flavor: white chocolate, strawberry, blackberry, orange, nectarine, rose and tomato.

In cup, plum, white chocolate, hazelnuts and apple unfold as well, with a creamy, sweet sensation and medium body. White chocolate and the lactic notes build an enveloping, dessert-like base; strawberry, blackberry and nectarine add juicy, ripe red fruit; orange and tomato —a vegetal note that brings tension and juiciness— provide a fresh, singular counterpoint; rose lifts the floral profile, and everything rests on a creamy body.

Tip: to preserve the citric acidity and floral nuances, use a medium grind, water at 90-93 °C, and a 1:16 ratio. A profile designed for those seeking sweetness, red fruit, and elegance in a balanced cup.

It is a very versatile coffee, ideal for both filter brewing methods: Chemex, Aeropress, V60, French press, Cold brew, as well as for espresso.