DETAILS
ORIGIN: Guatemala
REGION: Huehuetenango
ELEVATION: 1350-1550 M
PROCESS: Washed | Patio Sun-Dried
VARIETY: Bourbon | Caturra | Catuai
NOTES: Apple | Brown Sugar | Fudge | Orange | Pecan
STORY
Finca San Jerónimo Miramar sits on the lush slopes of Volcán Atitlán, where cool Pacific winds and fertile volcanic soils create ideal conditions for slow, even cherry maturation. The Bressani family has stewarded this land for generations, developing a deep connection to the farm’s unique ecosystems and biodiversity. Their commitment to regenerative agriculture and meticulous processing is evident in every cup.
This washed Catuai lot offers a classic Guatemalan profile with elevated sweetness and layered complexity. Expect crisp red apple acidity, warm brown sugar sweetness, and a fudge-like richness that anchors the cup. Notes of orange and toasted pecan add balance and depth, creating a profile that is both comforting and refined.
This is a beautiful expression of Atitlán—structured, sweet, and full of character—crafted with care by our friends at the Bressani family.
ORIGIN — GUATEMALA
Guatemala is home to some of the most distinct and diverse microclimates in Central America. Its volcanic mountain ranges, rich soils, and high elevations produce coffees known for sweetness, structure, and pronounced clarity.
The Atitlán region, surrounding the iconic crater lake and its towering volcanoes, is renowned for its clean, fruit-balanced profiles. Cooling lake winds extend the maturation period, resulting in cherries with concentrated sugars and elevated acidity.
Finca San Jerónimo Miramar is one of the region’s most celebrated farms—recognized for ecological stewardship, innovative processing, and its ability to create coffees that are vibrant, sweet, and unmistakably expressive.
VARIETY — CATUAÍ
Catuai is a compact, high-yielding variety widely cultivated in Central America. In the fertile volcanic soils of Atitlán, Catuai develops pronounced sweetness, structured acidity, and a balanced fruit profile.
When cultivated with careful pruning, selective picking, and precise nutrition—as practiced by the Bressani family—it can produce exceptional cups known for clarity, caramel-like sweetness, and warm, nutty undertones. This lot showcases the variety’s best attributes with refined sweetness and a silky, rounded mouthfeel.
PROCESS — WASHED
At San Jerónimo Miramar, washed processing is a meticulous, multi-stage craft. Ripe cherries are depulped the same day they are harvested, then undergo a controlled fermentation to loosen mucilage and develop sweetness. After fermentation, the parchment is washed thoroughly and transported to raised or patio drying beds.
The washed method emphasizes the inherent clarity and balance of the Atitlán terroir—highlighting apple-like acidity, brown sugar depth, and warm citrus tones while preserving structure and cleanliness.
DRYING — RAISED-BED / PATIO DRIED
Drying takes place on raised beds and clean patios depending on weather conditions. Cherries are turned frequently for even drying, with shade or cover applied during peak sunlight to preserve sugars and prevent over-drying.
This slow, controlled drying approach stabilizes the coffee and enhances the balanced sweetness and elegant acidity characteristic of Atitlán coffees.
ROASTING — PROBAT P25
This lot is roasted on our Probat P25 using a moderate medium roast profile designed to highlight sweetness, body, and balance. Roast curves are tracked within ±2°C to maintain consistency across batches.
The roast deepens brown sugar and fudge-like notes while preserving bright apple acidity and subtle citrus. The result is a round, comforting cup with excellent versatility across brew methods.
ROAST LEVEL — AGTRON GOURMET SCALE
Whole Bean: #65–70
Roast: Moderate Medium
This roast level enhances caramelization and body while maintaining the signature Guatemalan clarity and crisp fruit structure. Expect a sweet, warm cup with balanced acidity and lingering notes of pecan and cocoa.
PREFERRED EXTRACTION
Filter | Espresso
This coffee shines as a structured filter brew with apple brightness and brown sugar sweetness, and as an espresso it produces a syrupy, fudge-toned shot with orange zest top notes and a pecan-like finish.
To maintain balance, ensure extraction pulls acids first, then sugars, then bitters. Adjust grind size accordingly to avoid drifting into sourness or bitterness.
BREW GUIDE — ORIGAMI DRIPPER
Ratio: 1:16
Coffee: 25 g
Water: 400 g
Grind: Medium (Fellow Ode Gen 2 — Setting 3.5–4)
Water Temp: 205°F
Total Time: 3:45
Steps:
0:00 — Bloom 50 g
0:30 — Pour to 150 g
0:55 — Pour to 200 g
1:20 — Pour to 250 g
1:45 — Pour to 300 g
2:10 — Final pour to 400 g
3:45 — Drain
Expect a cup with crisp apple acidity, warm brown sugar sweetness, fudge-like depth, citrus lift, and a toasted pecan finish.
