Primary Espresso | Guatemala

This iteration of our Primary Espresso comes from Jhony Rodriguez who manages a 1.75-hectare farm called La Cienega, situated at 1700 MASL in the El Volcancito community of Guatemala. On this farm, Jhony grows Pache San Ramon and Yellow Catuai. This coffee is a blend of both varieties, harvested in April 2025. The coffee offers inviting flavors of sweet plum, cranberry, rich drinking chocolate, and a creamy mouthfeel reminiscent of hazelnut and nougat along with orange rind in the finish.

Jhony is a young and inspiring producer, recognized as a leader within his community. He is passionate about not only producing high-quality coffee but also finding ways to do so in harmony with the environment. As he explains, “We have looked for new alternatives to process our coffee ourselves in an ecological way, since conventional mills pollute the rivers, lose the quality of the coffee, and do not pay the fair or due price.” Coffee farming is a tradition passed down from his father, and Jhony has been dedicated to it his entire life. This marks our fourth year buying Jhony’s coffee, and we look forward to many more.

Cherries are picked at peak ripeness and fermented in sealed bags for 48 hours. They are de-pulped using a Penagos eco-pulper. The seeds then undergo a dry fermentation in sealed bags for 46 hours before being thoroughly washed with clean water. Finally, the parchment is dried on raised beds for 14 days.