Guatemala Tadeo Lopez Filter

Tasting notes: Super juicy with green mango, pineapple and finger lime. 

Coffee breakdown:
Origin: El Aguacate, San Antonio Huista, Guatemala
Variety: Pacamara
Process: Washed
Producer: Tadeo Lopez

Tadeo farms yellow and red caturra, some bourbon – and more recently – this pacamara. Tadeo founded the family farm, working alongside his sons – agronomically trained Benjamin (a name you will know from our menu in the past), and Cornelius (who also produces pacamara).

The farm is happily biodiverse; the coffee grows on lush soils full of organic matter and teaming with ample ground cover, and is interplanted with a great array of native shade and orchard trees (avocado, peach and banana to name a few). Tadeo de-pulps the coffee the same day that it’s picked then performs a careful dry fermentation for about twenty-five hours.

From there, it’s left for a reposo – a period of time where it’s left under cold water – before washing it. Then, the coff ee is brought down to the newly-built raised beds outside of the house, where it’s left to dry under mesh coverings over ten to fifteen days.