Guatemala: El Limon, Pacamara, Natural

A balanced and comforting cup which starts with caramel before being joined by the gentle fruitiness of raspberry jam and plum, finishing with just a hint of vanilla.

Tucked into the rolling hills of Palencia, just a short drive east of Guatemala City, lies San Patricio El Limón - a coffee farm that’s as much about family and community as it is about exceptional coffee. Owned and operated since the late 1990s by Guadalupe “Beto” Reyes and his family, this farm is a shining example of what happens when passion, innovation, and collaboration come together. Beto’s approach to coffee is rooted in care and curiosity. A desire to experiment is one of the big reasons that we love buying from San Patricio El Limón; we've been getting coffee from them since first introduced years ago by our mutual friend Raul Rodas (2012 World Barista Champion), and they're just getting more awesome each year. Over time El Limon has become one of our favourite relationships, and back in 2013, they were the first producers that we ever bought from directly in Guatemala. 

El Limon is eighteen hectares in size and sits at an altitude between 1,350 to 1,850 meters above sea level. The farm mainly produces Caturra and Bourbon but has also started growing SL28, H1, H3, Maracaturra, Maragogype, Geisha, Pacamaras, Caturras and Catuaí (yellow and red). In addition, around 8 water reservoirs have been built around the estate to preserve this vital resource and help ensure the sustainability of the farm. Over the years, the family have invested heavily in infrastructure: rebuilding the wet mill, adding a QC lab, constructing a new warehouse, and even building accommodations for workers. Beto doesn't want to stand still and is continuing to invest in the farm. You can tell that this is a farm on top of their game. Whenever we visit all questions are dispatched with exactly the right answer and every suggestion is listened to and taken on board. 
 
The dedication and care devoted to each step of production is reflected in the fact that the family operates their own wet mill, so that they can separate different lots and have control over the quality of the coffee. They have capacity to process many lots simultaneously and keep separate days' pickings, processes, and varietals in their own parcels. The wet mill also benefits the local community as neighbours within the region of Palencia also bring their coffees to the mill to be processed. 

The farm is located roughly an hour's drive to the east of Guatemala City in the small town of Palencia, which Beto also happens to be Mayor of! He has helped to build and develop the town alongside running his farm - honestly have no idea how he finds enough hours in the day, what a guy! Palencia isn’t one of the country’s eight officially recognised coffee-growing regions, and names like Antigua, Huehuetenango, and Cobán tend to dominate the conversation, but Palencia is quietly carving out its own identity. This is thanks in large part to the work of the Reyes family. With its high altitudes, volcanic soil, and temperate climate, Palencia has all the natural ingredients for producing exceptional coffee. What it lacks in historical recognition, it makes up for in innovation and community spirit.

• Country: Guatemala
• Region: Palencia
• Farm: San Patricio El Limon
• Farmer: Guadalupe Alberto 'Beto' Reyes Aguilar
• Altitude: 1,350-1,850 m.a.s.l.
• Farm size: 9 hectares
• Varietal: Pacamara
• Processing method: Natural

Medium

Through first crack and let this develop in the gap before finishing just on the first pops of second, no further.

Tasting Notes: Caramel, raspberry jam, plum.

Cup of Excellence Cupping Scores

• Clean cup: 6/8
• Sweetness: 6.5/8
• Acidity: 6/8
• Mouthfeel: 6.5/8
• Flavour: 6/8
• Aftertaste: 6.5/8
• Balance: 6.5/8
• Overall: 6/8
• Correction: +36
• Total: 86/100

If you would like to find out more about how we score coffees, make sure to read our blog post "What Do Coffee Cuppings Scores Actually Mean?" by clicking here.

Our coffee is roasted fresh and ships quickly – which means it might arrive a little lively. Here's the thing: freshly roasted beans are still busy releasing carbon dioxide (a natural byproduct of roasting), and all that activity can make your brew taste a bit sharp or unsettled.

Give it a few days to calm down and something lovely happens. Those brighter, edgier notes mellow out, sweetness develops, and the flavours you're actually after can really come into focus.

We recommend resting your coffee for at least 5-7 days from the roast date on the bag before brewing. A little patience goes a long way.

That said, this is just what we've found works best – not a rule. If you can't wait, we completely understand. Tuck in whenever you like.