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OBRIY
OBRIY · MMXXVI250 G · 8.8 OZGuatemala San Pedro
Guatemala

Guatemala San Pedro

Guatemala · Sololá · San Pedro La Laguna

A washed Guatemalan from the shores of Lake Atitlán.

Sweet quince, red apple, and almond. Round, medium-density body, fruity acidity, and a long, pleasant sweetness with a light nutty bitterness.

Tasting notes
Sweet quinceRed appleAlmond
Body
Light
Acidity
Lively
Sweetness
Sweet
Clarity
Crystalline
Roast profile Espresso
LightMediumMedium-darkDark
Poids 250 g
Coffee format Whole beans
1
Freshly roasted coffee · free shipping over €65
Best within60 days
Availability2 bags left
How to brew this coffee at its best
How to brew it

Comment nous le préparerions.

Roasted for espresso. It also works well in other methods below.

01 · Espresso

Espresso

Dose18 g
Water / yield36–40 g
GrindFine
Time26–32 s
Start at 93°C and a 1:2 ratio. Grind finer if the shot runs fast and tastes sour; coarser if it runs slow and tastes bitter.
02 · Moka

Moka pot

Dose16 g
Water / yield160 g
GrindMedium-fine
Time3–4 min
Fill the base with hot water just below the valve and the basket loosely without tamping. Brew on low heat and take the pot off as soon as the flow turns pale.
03 · Cup

Brewed in a cup

Dose12 g
Water / yield200 g
GrindMedium-coarse
Time4 min
Pour water just off the boil over the grounds, break the crust after 4 minutes, skim the foam and let the grounds settle before drinking.
Temporary coffee farm image
From the farm

Universal Coffee Company (COUNISA) · smallholders of San Pedro La Laguna
— Sololá · San Pedro La Laguna

This lot comes from San Pedro La Laguna on the shore of Lake Atitlán in Sololá, at the foot of the San Pedro volcano. Three volcanoes (Atitlán, Tolimán and San Pedro) and the daily Xocomil winds shape a unique microclimate.

The coffee grows at 1,500–1,900 metres on rich volcanic soils with steady rainfall, mostly on small organic farms run by Tz'utujil Maya families. COUNISA plays a key role in bringing these smallholders into the premium specialty market.

Altitude
1,500–1,900 masl
Producers
Universal Coffee Company (COUNISA) · smallholders of San Pedro La Laguna
The process

Lavé
by design.

The cherries are hand-picked, ripe fruit only, and sorted over the next 12–15 hours. A carefully controlled 24-hour washed fermentation keeps the cup round and clean.

The beans are then washed and dried on raised African beds for about 10 days.

Temporary coffee processing image
The whole spec

Nothing hidden.
Everything on the bag.

Producers
Universal Coffee Company (COUNISA) · smallholders of San Pedro La Laguna
Region
Sololá · San Pedro La Laguna
High-altitude microclimate · cool nights, long maturation.
Varietal
Typica · Bourbon · Caturra · Catuai
Selected for cup clarity and density.
Process
Lavé
Cherry picked ripe, then dried to protocol on raised beds.
Altitude
1,500–1,900 masl
Cool nights, long maturation, dense bean structure.
Harvest
October–March · 2024–2025 harvest
Selective hand-harvest at peak ripeness.