El Guayabo consistently produces some of our favorite coffee out of Santa Bárbara, and we look forward to its arrival year after year. In the cup we find dark chocolate, red currant, and plum.
Hand picked at peak ripeness. Floated to further remove defects. Depulped. Dry fermented for 24 hours. Washed. Dried on raised beds for 16 days.
El Guayabo produces some of the most impressive coffee on the mountain of Santa Bárbara. We first tasted this coffee four years ago, and immediately fell in love with it. It is one of the most dynamic, complex, and interesting coffees we've come across. This very small farm is managed by the Moreno family, and it continues to produce top quality lots year after year.
Pacas is a natural mutation of Bourbon found mainly in El Salvador and Honduras. Similar to other Bourbon mutants, Pacas has a single-gene mutation that causes the plant to grow smaller (dwarfism), and is very susceptible to disease, making it riskier to grow.
The cost of getting a coffee from cherry to beverage varies enormously depending on its place of origin and the location of its consumption. The inclusion of price transparency is a starting point to inform broader conversation around the true costs of production and the sustainability of specialty coffee as a whole.