We recently returned from an unforgettable trip to Guatemala to meet up with our long-time coffee producer and friend Ricardo Zelaya, and we’re still buzzing—not just from the caffeine but also from the excitement of discovering some truly exceptional coffees.
Guatemala has long been known for producing some of the most distinctive and high-quality coffees in the world, thanks to its rich volcanic soil, high altitudes, and microclimates perfect for cultivating Arabica beans. This trip gave us a firsthand look at how much passion, precision, and hard work go into every step of the process—from seed to cup.
We first visited a farm on the Honduran border where we had built a school 17 years prior. It was an 8-hour drive from Guatemala City. We arrived late afternoon and settled into our accommodations in the original farmhouse built by Ricardo’s great-grandfather in the 1920s. Walking through the rows of coffee trees, we observed the meticulous care with which the cherries are picked by hand, only when perfectly ripe. Ricardo explained their sustainable practices and innovative processing methods—everything from washed to honey and natural processes—which play a huge role in shaping the final cup profile.
Cupping sessions at Finca Santa Clara in Antigua were a highlight. We sampled coffees with incredible complexity—flavours ranging from bright citrus and floral notes to deep chocolate and stone fruit. After hours of tasting and discussing, we selected a few standout lots that we’re excited to bring back and share with you.
This trip wasn’t just about sourcing great coffee—it was also about building relationships and supporting the producers behind the beans. We left feeling inspired by their commitment to quality and sustainability, and proud to partner with them.
These amazing Arabica coffees have landed at our roastery in North Vancouver and are available now.
