Guatemala – Atitlan, San Pedro, Washed

Bean Basics

How we are using this coffee:

We roast this coffee as a light and medium roast for toll roasting customers, and we also incorporate this coffee in a medium-dark roast espresso blend. This coffee is grown at higher elevations and these beans take heat well. Don’t hold back. They open in sweetness as you push development time and your end finish temperature. If you are finding notes of peanuts, malt, or grains then you should look at increasing the finish temp a couple degrees to see if that unlocks more complex sweetness in the cup.

About this coffee

San Pedro La Laguna is one of 11 villages surrounding Lake Atitlan in Southern Guatemala.

Throughout the harvest, many lots from small-holders in San Pedro, Atitlan, were cupped and classified according to their quality and profile by our export partner. The most representative lots were selected to form this blended lot from various smallholders in the area, and we believe this is an excellent example of terroir in Atitlan. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. 

Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.

Roast Events

Roast profile recorded on an MCR-2D