Guatemala Familia Mendez

We recommend this coffee for brewing  extraction methods such as Pour Over, French press, Chemex, and similar techniques. Its delicate roast ensures a subtle and refined extraction with these methods.

While it can also be enjoyed using espresso, Turkish, or Moka pot methods, we generally suggest opting for one of our 1936 coffees for a more stable and balanced experience with these preparations.

You can enjoy it daily in our coffee shops, brewed with Kalita and Chemex.

Juana and Minga Mendez, fourth-generation coffee producers, grow this coffee in Chichimes, in the highlands of Huehuetenango. The Bourbon and Catuai varieties thrive here at around 1,700 m above sea level.

The cherries are hand-picked, then pulped and dry-fermented for 40 hours, before being washed and naturally dried on patios for 7 to 9 days.

This terroir and traditional expertise produce a cup with notes of vanilla, peach, and caramel.

Since 2010, the sisters have been working with Rosma Coffeelands, which supports coffee producers and local social projects.