Last year was the first year we brought in coffee from Max Pérez’s farm La Hermosa, both this Pacamara natural as well as classic washed lot. We are really digging the business model that Pérez has built. He blends tradition and innovation to create a sustainable farm. He mainly produces classic washed process coffee that showcases a clean and elevated Guatemala specialty coffee profile. He also cultivates sought-after varieties like Pacamara and Geisha and experiments with new fermentation techniques. These innovative lots have won him numerous awards, most notably placing in the Cup of Excellence multiple times.

This natural Pacamara is one of those innovative lots. The Pacamara variety produces beans that are quite large! Naturals are rare in Guatemala but the climate in Acatenango where La Hermosa is located is dry, making for a better environment to dry naturals. This Pacamara is quite wild and exotic, it shines with notes of rum raisin, tangerine, and dried cherries. It is one of a kind and all of the flavors are coming from the coffee itself along with the drying process done in the cherry, but nothing external is added.