Las Brisas

ORIGIN
The production of coffee has been a mainstay of Guatemala’s economy for over a century. More than 125,000 coffee producers help to grow Guatemala’s coffee production. Today, coffee remains one of Guatemala’s principal export products, accounting for 40% of all agricultural export revenue. The country’s coffee growing regions enjoys high altitudes, good rainfall all-year-round in regions that benefit from mineral-rich volcanic soils. There are four main growing regions: Antigua, Huehuetenango, Atitlan, and Jalapa (Nuevo Oriente) which offers up distinctive regional profiles due to different varieties and terroir. These coffee is from Chiquimula department near the border with Honduras and El Salvador, producers here have worked hard to develop the coffee economy are now better roads and infrastructure to help facilitate improved quality and quantity of coffee cherries.
 

PRODUCER
Marvin Carias bought his first parcel of land in Nuevo Oriente, in the easternmost coffee producing region of Jalapa, Guatemala, in 1990. Over the decades he has expanded the cultivation area of the farm and has implemented a system of shade management. Now, he operates a wet mill on the finca which is designed to conserve water usage, including the processing of wastewater. He also accepts coffee cherries from local producers for milling. Without proper processing, wastewater can contaminate soil and water sources. Marvin’s system involves eight wastewater ponds and after treatment uses a water pump to recirculate the clean water – which helps reduce water use at the mill. After the coffee cherries are de-pulped and fermented for 12 hours, they are left to sun-dry on patio tables until the optimum moisture content is reached.
 

ROAST
We are delighted to welcome back to the roastery these beans sourced through Primavera, we have taken a gentle approach to developing this coffee for espresso and filter. This washed process blend of Catuaí and Pache varieties is a joy to roast with a very energetic first crack. We love this coffee for its caramelized sweetness with a malic, red apple acidity, and a hint of hazelnut in the creamy finish. Versatile across all brew methods, this coffee is very approachable and pairs perfectly with milk.