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Miramundo, Guatemala, Natural
Red berries, plum and dark chocolate
This mixed lot combines the sweetness of Caturra's dense cherry development, with Pache's structure and body. Notes of red berry and plum fruit character are accompanied by a dark chocolate base, reflecting the fruit-forward profile that natural processing achieves with these Guatemalan highland varieties.
| TASTES LIKE | Red berries, plum and dark chocolate |
| ROAST | Espresso |
| COMPONENTS | n/a |
Finca Miramundo is a family-run coffee estate in Guatemala's western highlands, taking its name from the Spanish phrase meaning 'look at the world' – a reflection of its position on mountain slopes overlooking deep valley landscapes. Coffee at Miramundo grows on cool, cloud-swept slopes with rich, dark volcanic soils and a natural shade canopy that moderate temperature and support slow cherry maturation throughout the harvest season. The farm has cultivated Caturra and Pache varieties across its mountain-top plots, selecting these varieties for their combined cup quality and adaptability to the farm's high, cool growing conditions.
The farm has embraced specialty processing innovation in recent years, with natural processing representing a significant departure from the traditional washed methods historically dominant in Guatemalan specialty coffee. The cool, moist highland climate at Miramundo's elevation creates moderate, extended drying conditions well-suited to natural processing – allowing gradual, controlled fermentation within the intact cherry that develops the expressive berry, plum, and chocolate profile characteristic of high-quality Guatemalan naturals.
| PRODUCER | Miramundo Family |
| REGION | Western Highlands |
| VARIETAL | Caturra and Pache |
| PROCESS | Natural |
| ALTITUDE | 1200-1600 masl |
Guatemala is one of the world's benchmark specialty coffee origins, with a history of organised coffee cultivation stretching back to the 19th century. Huehuetenango is one of Guatemala's most prized and remote growing regions, situated in the northwestern highlands near the Mexican border. It is one of the country's few non-volcanic coffee areas, and its exceptional cup character is attributed instead to the dry, hot winds that blow from the Tehuantepec plains in Mexico, creating a natural protective microclimate that shields the highlands from frost and allows coffee to grow at elevations of 1,800 to 2,100 metres above sea level.
The Cuchumatanes mountain range, which runs through Huehuetenango, is the highest non-volcanic range in Central America, and the communities within it – including Petatán, San Pedro Necta, La Libertad, and La Democracia – have become reference points for specialty buyers seeking coffees of distinctive terroir expression. The washed process has historically dominated Huehuetenango's specialty production, with the region's clarity, bright acidity, and fruit-toned character well served by clean fermentation and washing protocols. Bourbon and Catuai are among the dominant varieties alongside Caturra and the Guatemalan-origin selection Pache.
