Guatemala - San Pedro, Atitlan

The most representative lots were selected to form this blended lot from various smallholders in the area, and this coffee is an excellent example of terroir for Atitlan. The coffees here develop clean sweetness and sparkling acidity due to the combination of rich volcanic soil, good elevation, an average rainfall of about 2,000 mm, and a relatively cool average temperature. 

Atitlan’s soil is rich with organic matter; about 90% of coffee in Atitlan is cultivated along volcanic slopes that surround Lake Atitlan. Daily winds stir the cold lake waters, influencing variations in the microclimates of the region.

Process
The Washed process varies greatly across the growing regions of Guatemala due in large part to the different terroir and terrain that exists from place to place there, but for the most part the primary difference in style is in the length of time that the coffee is allowed to ferment. Generally speaking, coffee is picked ripe and depulped the same or the following day, then allowed to ferment for anywhere between 12–48 hours, depending on the climate. The coffee is then washed clean of its mucilage and spread on patios or raised beds to dry.

Variety
Although this offering is not traceable to a single variety, it is likely comprised of Bourbon, Catimor, Caturra, Maragogype, and Pache — the most commonly cultivated varieties in this region.

Region
Atitlan is a geographically diverse area, contributing to the citrus acidity and deep chocolate flavors of the coffees produced in this region. 90% of the coffees in this area are grown on the volcanic slopes surrounding Lake Atitlan. Winds blow across the cool waters, the rain is plentiful, and the soil is rich, all contributing factors to the varying microclimates and cup profiles from this area.