In 2010, Max Perez, coming from a coffee producing family in Huehuetenango, moved to Acatenango at the age of 26 year old and acquired the four pieces (previously called San Mateo) gather them again and call the farm as La Hermosa (The Beauty in Spanish). The farm has been split in different productive areas such as “La Hermosa”, “El Guachipilin”, “Mama Cata”, “La Catarata”, “Bella Airosa” and “La Cuquis”.

La Catarata, one of the farm’s lot, is located in a very strategic place in Acatenango, in the Northern and highest part of the Valley. This area is slightly colder and windy than the rest of the valley which has been convenient to keep the rust under control successfully.

Catarata’s lot is almost one month behind the rest of the farms in Acatenango, influenced basically by the low temperatures at the beginning of this year. I had the opportunity to visit the farm. All the trees are under the shade of taller trees. I am very satisfied from the cooperation as well as from the quality of the coffee that we have received.

Eduardo Ambrocio Remarks
 I had cupped several samples from Acatenango when I participated in the researching for Anacafe to profile Acatenango Region. One of the conclusions at that time is that Acatenango’s main character is its acidity, tending to be deeper, more pronounced and more citric (orange like) when compared to its closest neighbor, Antigua.

Origin: Acatenango, Chimaltenango, Guatemala

Lot: 463

Altitude: 1800m

Variety: Yellow bourbon

Processing: Fully Washed

Cup profile: Peach, orange, citrus acidity, velvety body, excellent balance 

Suggested for: espresso 

Espresso recipe

In: 18,5gr 

Out: 37gr 

Time: 24sec