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El Porvenir - Guatemala NEW!!!

  • Region:

    Quisaché, Acatenango

  • Preparation:

    Washed

  • Varietal:

    Caturra & Bourbon

  • Altitude:

    1500 – 1600 MASL

  • Best for:

    Espresso / Filter

  • Flavour profile:

    Maple Syrup, Dark Chocolate, Lychee

  • Product info

    This is an Omni-roasted coffee which means it is roasted to highlight the flavour of the coffee and will work well in all brew methods.

    Farm info

    El Porvenir is a 112ha farm in the Quisaché community, in Guatemala’s Acatenango region. Situated at 1533masl, it is comprised of seven different lots of land separated by variety. This farm produces Cattura, Anacafé 14, Geisha, Bourbon (red and yellow), Pache, Castillo and Sarchimor varieties. The coffee is grown under shade trees in soil that benefits from a layer of nutrient-rich volcanic ash. Volcán de Fuego erupted in 1972 and 1976, covering the plants on the farms of the Quisaché community in over 2ft of ash. It took over a year to uncover the plants. Miraculously, most of the coffee plants survived due to the nutrients in the ash. Water from the river that runs alongside the farm is used for the house and for irrigation, as well as supplying two hydroelectric dams. This water supply is invaluable in a time of droughts caused by climate change. Erik Pérez is the 3rd generation producer and manager of the farm – which is just one of the farms owned by the Pérez family in this community. In 1892, Erik’s grandfather, Maximiliano Pérez Rosales, bought 1,472ha of farmland in this region. At that time, around 1,000 indigenous Kaqchikel Mayans migrated from Quisaché, San Martin, and Comalapa to work the farm. This was the beginning of a new community. Over time, the land was divided into separate farms given to family members or sold to locals. This once massive estate now is made up of 300 small producers as well as the Pérez family farms. Erik and his four brothers inherited their own plots of land from their father, Max Oswaldo Pérez. Erik now lives on his farm in a wooden house that he built. Other than producing coffee, Erik enjoys hunting and fishing on his land. Three of the five Pérez brothers send their coffee to Beneficio La Esperanza to be processed. The fourth brother owns a mill where he processes his own coffee and the last one has switched from cultivating coffee to beans.

    Fermentation generally takes between 12 and 36 hours depending on the density of the cherry, amount of coffee in the tank and, of course, the coffee itself. Beneficio La Esperanza is equipped with 12 tanks and the building is temperature controlled to ensure a consistent environment. Once fermentation is complete, the coffee is washed and moved in water channels to the pre-dryers. These do an initial wicking away of moisture from the coffee and aid in the consistency of the drying phase. The coffee is then moved to one of the two large concrete drying patios. Drying takes between 10 and 21 days, depending on the coffee and its intended purpose. Parchment is continuously moved on the patio to ensure even drying, and adjustments are made based on the coffee and the weather conditions. When it reaches the designated moisture percentage, it is moved to mechanical dryers to be finished. Here the moisture levels are fine tuned – the coffee is usually in the dryers for no more than three hours.

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