Los Dos Socios, Guatemala, Washed
- Regular price
- $20.00
- Sale price
- $20.00
- Regular price
-
- Unit price
- per
Green apple, toffee and mandarin
COFFEE PROFILE
This Washed processed mixed varietal lot is sweet and fruity. On the first sip, enjoy aromas and notes of ripe, green apple and toffee; as it cools, a note of sweet mandarin emerges on the finish.
| TASTES LIKE | Green apple, toffee and mandarin |
| ROAST | Espresso |
Story
Finca Los Dos Socios is a 60-hectare coffee farm in Huehuetenango, Guatemala, founded in 1990 by Don Concepción Villatoro Matías. Named “The Two Partners,” the farm reflects his spiritual partnership with God and commitment to sustainable, quality-focused coffee. Located at 1,675 meters, the farm’s high-altitude climate is ideal for growing dense, sweet coffee. It primarily cultivates Bourbon and Caturra, with some Pacamara and Pache for diversity and resilience. Rooted in faith and family, Los Dos Socios is a legacy of care, tradition, and purpose-driven coffee.
| PRODUCER | Don Concepción Villatoro Matías |
| REGION | El Chalum, La Libertad, Huehuetenango |
| VARIETAL | Bourbon and Caturra |
| PROCESS | Washed |
| ALTITUDE | 1675 masl |
Origin
El Chalum, La Libertad, Huehuetenango, Guatemala
El Chalum, a small community in La Libertad, Huehuetenango, is part of Guatemala’s long-standing coffee tradition. Since the 19th century, the region has been known for producing high-quality Arabica coffee, thanks to its high altitude, volcanic soil, and cool, dry climate tempered by warm winds from Mexico.
While detailed records on El Chalum are limited, its cultivation practices reflect La Libertad’s broader legacy. Local families have grown coffee for generations, with farms between 1,600 and 1,800 metres above sea level producing washed coffees prized for their vibrant acidity and clean, sweet profiles.
Recent support from organisations like Funcafé has strengthened local education, health, and sustainable farming—further elevating El Chalum’s place in Guatemala’s specialty coffee landscape, where tradition and community come together in every cup.
BREW GUIDE
How to get the best tasting cup
NOTE THESE ARE A STARTING POINT AND INDICATE A RANGE TO WORK WITHIN
| Age Best Used | 10-25 days after roast |
| Brew Parameters | Dose 20.3g in the portafilter to extract 41g in the cups in 25 seconds at 93.5 degrees C. |
| Best Freeze Date | 10-14 days after roast |
