Guatemala San José


crème brûlée, cherry, pear


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San José comes to us through a long-standing relationship with Beneficio Bella Vista, a dry mill that has been part of the Joe Coffee community for almost as long as we’ve been roasting coffee. Renowned for their passion for making education more equitable and accessible for producers, Bella Vista’s deep commitment has been a driving force behind forging meaningful relationships with local farmers. As a partner who embodies the importance of women supporting women, Bella Vista has cultivated a more than 20 year relationship with the mother-daughter producer duo behind this Antiguan coffee.

Finca San José is led by Miriam Florence Aguirre Wyld de Urruela and Florence Aguirre de Fanjul and is located in Antigua, a volcanic region with ideal growing conditions. The washed lot of Bourbon, Catimor, and Sarchimor coffee is processed at Bella Vista, whose team in turn works hard to highlight the accomplishments of this small grower.

An exciting representation of this quality-focused partnership, the coffee itself presents sweet layers of jammy fruits (think—ripe melon, poached pear) upon first sip, while slowly arcing toward the more familiar flavors of the region: big chocolate, soft acidity, and infinite sweetness.

  • Type

    Single Origin
  • Origin

    Antigua, Guatemala
  • Producer

    Miriam Florence Aguirre Wyld de Urruela & Florence Aguirre de Fanjul
  • Type

    Bourbon, Catimor, Sarchimor
  • Elevation

    1,500–1,560 MASL
  • Process


The Story

Antigua, Guatemala, is a region surrounded by three volcanoes: Agua, Acatenango, and Fuego, the latter of which visibly erupts several times an hour. The nutrient-rich volcanic soil, cool weather, and high altitude contribute to ideal growing conditions and sturdy, high quality cups. For over 20 years, Miriam and Florence have been selling their coffee cherry to Beneficio Bella Vista—the washing station and dry mill—for processing.

Once at Beneficio Bella Vista, the coffee is separated by density in floating tanks: heavier fruit is sent to a depulper and continues on to about 12 to 16 hours of fermentation in a greenhouse-like covered environment. The coffee is then washed again in freshwater canals, and the wet parchment coffee is dried for up to 7 days.
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