This is our second year buying coffee from San Lorenzo and we could not be happier with the coffee, the investment in having relationships with producers and exporters year after year, and being able to offer truly unique and delicious coffees from this fantastic place.

Our friends at Los Volcanes had this to say about San Lorenzo:

“Luis “Wicho” Valdés III is the third generation producer of Finca Santa Isabel and Finca San Lorenzo. Located among the rolling hills of the San Cristobal town in the department of Alta Verapaz in the Cobán region of Guatemala, Wicho cultivates and processes one of Guatemala’s most sought-after coffees. Cobán is a coffee growing region characterized by its humid weather and constant rainfall all throughout the year, with an intense rainy season and a light ‘chipi chipi’ rainy season. In this cloud forested farm, located 1400-1500 meters above sea level, grows: Caturra, Catuaí, Bourbon, Sachimore, Obata, and Tupí among other experimental and imported varietals.
Santa Isabel and San Lorenzo combined are 162 hectares consisting of various coffee varietals, natural forest, a wet mill, drying patio and machine driers. Santa Isabel has been in the Valdés family since 1962. Santa Isabel, along with San Lorenzo, produces around 70 hectares of Caturra, Catuaí, Bourbon, Sachimore, Obata, and Tupí among its many hills, mountains, and plains. A few miles away from Finca Santa Isabel, separated by a mountain, is Finca San Lorenzo. This farm was purchased by Wicho’s father in the eighties, and it grows the same varietals and shares the same topography as Finca Santa Isabel. Between these farms there is one manager and several auxiliary managers that help oversee the production of each lot. Every year, there are also 50 farmers working on the spectacular cultivation and processing of the farm’s coffee. During the harvest season (from November to April), 500 harvesters work the farms choosing perfectly mature cherries from the millions of plants among the two farms.”

This year’s cup has big chocolate energy and is bewilderingly complex. I say bewildering in the sense that the primary note is chocolate, but it’s kind of a death by chocolate with milk chocolate, dark chocolate, cocoa powder, olvatine…etc. It has an incredible mouthfeel and the acidity is just balanced enough to make the whole thing work well. I could drink this coffee at any time of the day.

Enjoy!

• Roasting Schedule:  We roast every Tuesday and Deliver/Ship every Wednesday. All orders must be received by 11:59 p.m. on Mondays to ensure delivery during the current week