Guatemala San Agustin


Nougat and subtle floral aromas between honeysuckle and orange blossom. Bright, well structured acidity balanced by a full buttery mouth feel, a subtle red currant note and wrapped in caramel sweetness. It evolves in the cup from crisp and lively to lush and juicy.


Much like our exclusive lot from Finca Jauja, this lot from San Agustin is wet processed at Ricardo’s Santa Clara mill. The beans are then carefully dried in the sun giving each bean a distinctive blue-green colour. Extensive care is taken to ensure the highest quality and to preserve the environment. Water is recycled and all cherry pulp is composted with other organic material to produce excellent, nutrient-rich organic fertilizer. This is used in the plant nursery and around established coffee plants. At each step, each individual lot is cupped for quality assurance and tagged for full traceability from picking through to finished product.

San Agustin is a farm in the NE of Antigua that Ricardo invested in as a long term rental in 2005. Arabica varietals of Caturra, Villa Sarchi and Bourbon were planted. The altitude of the farm goes from 1,600-1850 meters above sea level, giving it a colder micro-climate than the rest of the Antigua region. This makes the oils of the bean are more concentrated and helps the overall quality. The lot we chose was a small patch of Bourbon grown at 1850 meters (over 6000ft) above sea level.