XAV Guatemala Pampojila Caturra Coffee

Product Description

Finca Pompoyila: A Rich Legacy of Coffee

Finca Pompoyila is located on the southern shore of Lake Atitlán amidst nutrient-rich volcanic soils and at high elevations. Almost every day, the southern winds bring moist clouds, providing natural afternoon shade for the coffee trees. This phenomenon inspired the Maya people to name the place "Pompoyila," meaning "Land of the Rising Dense Mist." When the Herrera family took over the management of the farm, they adopted this name for their family estate.

A Long and Bright History

Coffee production at Finca Pompoyila has a history spanning 150 years, dating back to the late 1800s. Over the years, various families have maintained the farm’s reputation for producing high-quality coffee.

The Herrera family acquired the farm in 2012 after a tropical storm and began significant renovations. They initially planted Arabica varieties, known for their high cup quality and resilience to harsh conditions, and later improved coffee processing facilities to enhance fermentation and drying processes, aiming to meet specialty coffee standards and create diverse flavor profiles.

Commitment to Sustainability and Ethical Practices

The Herrera family actively seeks to enhance their knowledge and methods to ensure that the legacy of producing high-quality coffee continues for future generations. This commitment includes adhering to global environmental and ethical standards, verified through annual audits like those conducted by Rainforest Alliance. Furthermore, most surrounding areas have been designated as protected zones to safeguard native wildlife.

Collaboration for Market Insights

Finca Pompoyila collaborates with Raúl Rodas, a well-known figure in the specialty coffee world. Raúl, a four-time national barista champion of Guatemala, world barista champion in 2012, national Cup Brewers champion in 2024, and founder of Paradigma Coffee Trading, provides valuable insights into consumer trends in the international specialty coffee market.

Through Raúl’s extensive network of professional roasters, Finca Pompoyila gains knowledge about consumer preferences. This allows them to strategically plan and manage farm activities to anticipate and meet consumer needs.

Finding the Ideal Coffee Cup

Raúl acts as a bridge between high-quality green coffee buyers and producers. He matches their needs with the farms in his network, taking into account specific varieties and processing methods to achieve desired cup profiles.

Coffee and Processing

Bourbon coffee beans are highly valued for their excellent cup quality, especially when grown at high altitudes and processed with care. Despite their sensitivity to harsh conditions, coffee farmers in Central and South America cultivate Bourbon alongside its more resilient offspring, such as Caturra, due to their excellent potential in the final cup.

Caturra, a natural mutation of Bourbon, has a shorter stature and allows for easier cherry harvesting, providing higher yields while still maintaining good cup quality potential. This variety was first introduced to Guatemala after mass propagation in Brazil in the 1940s.

For this specific product, Bourbon and Caturra coffee cherries, which grow close to each other, are carefully hand-harvested according to Guatemalan tradition and then processed using the traditional natural method. The ripe cherries are meticulously cleaned and sorted before being placed on elevated drying beds to dry under the sun.

Suitable for Espresso, Brewing, and Cupping

• Country: Guatemala
• Growing Region: Atitlán
• Varieties: Bourbon, Caturra
• Elevation: 1500 – 1750 meters above sea level
• Farm Name: Alex Herrera, Paul Rodas
• Processing Method: Washed
• Harvest Year: 2023

Brewing Instructions (Basic):

• Espresso:

  • Dose: 18 - 19 grams
  • Output: 36 – 40 grams
  • Extraction Time: 23-26 seconds
  • Extraction Temperature: 90 – 91°C

• Pour Over:

  • Dose: 16 – 18 grams
  • Brew Ratio: 1:15.5 – 1:16.5
  • Brew Temperature: 92 – 94°C
  • Brew Time: 2:15 – 2:30 minutes

• Immersion:

  • Dose: 17 – 20 grams
  • Brew Ratio: 1:16.5 – 1:17.5
  • Brew Temperature: 90 – 93°C
  • Brew Time: 2:45 – 3:15 minutes