The specialty coffee you are about to enjoy is grown in the coffee-growing region of Acatenango and processed in the Fraijines Plateau area, where the Pacaya volcano is located.

This producer with more than 25 years of experience receives the highest quality coffees from Guatemala, ensuring that each bean has been harvested and produced with proper practices that place this coffee among the top of the specialty coffee market.

The region is characterized by volcanic soil, high altitude, humidity and rain characteristic of a tropical climate, and an active volcano. Pacaya is the most active of the three erupting volcanoes in Guatemala, providing the region with a light deposit of ash from time to time, which helps the soil receive a lot of mineral wealth. During the dry season, the area receives a lot of sun. Although clouds, fog and abundant dew are common in the early morning, they quickly dissipate, allowing the entire Fraijanes Plateau to dry in the sun at a stable temperature throughout the year.

Thanks to all these contributions, this coffee is made up of three very common varieties in the area: Bourbon, Catuai and Caturra. The Bourbon variety gives it body and chocolatey flavours, the Catuai variety flavours of nuts, hazelnut and creaminess. Caturra is a natural mutation of the Bourbon variety, providing sweetness, citrus aromas and a balanced acidity.

It is ideal for preparations both in Italian, as well as for espresso and with milk.