Guatemala Laguna de Ayarza

Discover a coffee as deep and captivating as the legendary waters it grows beside. Cultivated by dedicated smallholder farmers in Guatemala’s remarkable Ayarza region. This exceptional coffee showcases the untapped potential of one of Central America’s most dramatic landscapes.

A Region Steeped in Legend
Nestled within the Santa Rosa department – of the first, and still renowned coffee growing regions of Guatemala, Ayarza is defined by the striking Laguna de Ayarza – one of two volcanic crater lakes formed by the collapse of two ancient volcanoes. With depths so profound they’ve never been measured, these cold, blue waters create a microclimate unlike any other, perfect for growing extraordinary specialty coffee.

Innovation Meets Tradition
For years, Ayarza’s potential remained hidden. Through strategic investment in a state-of-the-art central wet mill and careful experimentation with processing techniques, the region’s true quality has finally been unlocked. By processing cherries at this shared facility, our partner farmers ensure consistently exceptional results in every cup.

The Ayarza Washed Process
This coffee undergoes a signature hybrid processing method that marries the best of traditional and modern techniques. Following a carefully controlled 4-6 hour fermentation, the beans are processed using mechanical demucilaging – a method that uses a fraction of the water required by conventional washing. The result? A clean, bright cup with a welcome hint of fruit complexity and a significantly reduced environmental footprint.

In Your Cup
Expect depth, clarity, and a subtle fruit character that reflects both the innovation and care invested in every stage of production.

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Coffee Info:

Tasting Notes: Milk chocolate, green apple & vanilla.
Region: Ayarza Cherry Mill, Santa Rosa
Altitude: 1400-2000m masl
Varietal: Arabica – Anacafe 14, Bourbon, Catuai, Pache, San Ramon
Process: Washed
Roast Level: Medium
Best for: Espresso, Filter, Aeropress

Brew Ratios:

Espresso: 18g in, 36g coffee out in 28-32 seconds.
Filter / v60: 16g coffee, 280ml water, 4 mins brew time.
French Press (cafetiere) 15g coffee, 300ml water, 3.30 mins brew time.
Aeropress (Inverted method): 15g coffee, 1 min 100ml bloom, 150ml, plunge slowly @ 3 mins for 30 seconds.

Note: If ordering ground for Aeropress, we recommend ordering filter grind.