Nestled between the Tecuamburro and Pacaya volcanoes, on the slopes of La Gavia mountain in Guatemala’s Santa Rosa region, you’ll find the village of Pueblo Nuevo Viñas, home of Finca Amatillo.
Here, founder Roberto Díaz Marroquin and his team have planted Bourbon and Catuaí varieties of coffee under the shade of pine, oak, grevillea and chalu trees. Careful management of the coffee trees, teamed with optimal climate, terroir and altitude, results in a fantastic coffee.
In this lot, the cherries have undergone the yellow honey process, in which the skin and flesh of the cherry have been removed, but the mucilage has been allowed to ferment on the beans until it turns yellow in colour, imparting a sweetness onto the bean.
The result is a deliciously fruity coffee, with notes of pineapple and milk chocolate, and a fabulous, creamy mouthfeel.
Roaster's Notes Finca Amatillo
Sourced by our friends at Caribbean Goods in Glasgow, this Guatemala is amazing. Depending on the roast profile, you can really tease out the chocolate and fruit notes, to come up with something absolutely delicious. An all-round winner.
Coffee took off in Guatemala in the 1850s, in the rush to find a new crop to replace the collapsing indigo trade. By 1880, it represented 90% of Guatemala’s exports, but wild growth resulted in the displacement of indigenous peoples, tipping the country into a civil war over issues related to land distribution, poverty, hunger and racism, which rumble on even now.
Today, the country ranks in the top 15 coffee producers, with Bourbon, Typical, Caturra and Catuai beans harvested between December and April.