Guatemala Altura Bloom

	SCA rating: 87.25
	Hazelnut cream, Passion fruit, Strawberry, Lime
	Bourbon, Catuai, Caturra
	Natural
	1550m
	Alex Herrera, Pampojila Farm
	Atitlan, Guatemala

ABOUT THE COFFEE PRODUCTION

The natural processing method is one of the oldest and most popular ways of processing coffee, especially in the production of specialty coffee. This method greatly influences the flavor and aroma of the beans, giving them bright, sweet, and complex profiles.

COFFEE REGION

Alex Herrera is a Guatemalan farmer who owns coffee farms including Finca Pampojilá and Finca Panama, located in the Sololá region, near the Atitlán volcano and Lake Atitlán. Finca Pampojilá was established in the late 19th century and has long been known for its high-quality coffee. In 2012, the Herrera family acquired the farm and restored it after severe damage caused by flooding from Tropical Storm Agatha.

Alex focused on improving production by planting top-quality Arabica varieties such as Bourbon, Caturra, and Catuaí. He also modernized the coffee processing equipment to enhance the fermentation and drying processes.

The coffee produced on the farm boasts a complex flavor profile thanks to the combination of altitude (1500–1800 meters), volcanic soil, and a unique microclimate. Southern winds bring moist clouds, creating natural shade for the coffee trees, which contributes to a rich and well-developed flavor.

Thanks to the efforts of the Herrera family, Finca Pampojilá remains a symbol of high-quality Guatemalan coffee and continues to build on its traditions, blending decades of experience with modern approaches.