Santos Pablo, Guatemala

Fresh coffee landing at the roastery is always something we look forward to, but there are certain producers whose coffees we eagerly anticipate every year, Santos Pablo’s being amongst the top of that group. Santos Pablo’s farm, La Paya, is located deep in the mountains of Huehuetenango, one of Guatemala’s most well known regions for the quality of coffees produced there. This coffee gets its character from both the rich volcanic soil and the especially high quality processing. After a long 32 hour fermentation time, Santos soaks the coffee in water overnight, a step which ensures the coffee is fully cleaned, but also ho-mogenizes the moisture level in the coffee. We believe this step develops flavor and ensures the coffee will roast and age well. Coffees from Huehuetenango are some of our favorites and are exemplary of some of the best of the specialty coffee industry. We particularly like this one for its stone fruit juicy mouthfeel and sparkling acidity.