Region: San Juan La Laguna, Lake Atitlán, Guatemala Tasting Notes: honey crisp apple, milk chocolate, nougat, & lemon aftertaste Producers: AproCafé Atitlán Growers Association Varieties: Caturra, Bourbon, Catuaí, Pache Process: Washed Altitude: 1,560-2,200 MASL Recommended Brewing Parameters: Espresso: 1:2.0 - 1:2.1 (17.5-18g in, 35-38g out, 25-28 seconds) Filter: 1:16.6 Batch Brew: 1:16.6 This is our third year working with the AproCafé Atitlán Growers Association, sourced through our longtime friend Kevin Nealon of Huckleberry Coffee. Returning to coffees year after year is one of the greatest joys of relationship-driven sourcing. It allows us to witness the evolution of both the producers and the harvest while sharing coffees that have become familiar favorites. This year's lot is vibrant yet comforting—a cup that balances lively acidity with deep sweetness. Expect notes of honey crisp apple, milk chocolate, nougat, and a lemon aftertaste, finishing with a gentle warmth that feels like a favorite sweater on the first cool day of autumn. More: Nestled along the southern shores of Guatemala's breathtaking Lake Atitlán, AproCafé Atitlán is a cooperative of 54 organic-certified producers farming the volcanic slopes surrounding the lake. The association is built around shared infrastructure, collective knowledge, and a commitment to producing exceptional coffee while creating greater opportunity for its members. It is co-led by Pedro Isaías González and Izaias Ixcamparic Mazariegos, whose leadership has helped strengthen both the quality of the coffee and the community behind it. The group's farms range from 1,560 meters above sea level along the shores of Lake Atitlán to more than 1,750 meters on the slopes of Volcán San Pedro and in the highland villages above San Juan, with some reaching 2,200 meters. Rich volcanic soils, cool mountain air, and this broad range of elevations contribute remarkable sweetness and complexity in the cup. Combined with diverse processing approaches—from coffees processed at the association's shared wet mills to meticulously managed single-farm lots—the result is an impressive spectrum of profiles, from approachable, balanced community blends to expressive, experimental microlots. The producers cultivate primarily Caturra, Bourbon, Catuaí, and Pache, alongside small but growing plantings of Pacamara and Gesha. This washed community lot represents the collective work of many families. Cherries are carefully harvested, processed either at the association's shared wet mills or on individual farms, and slowly dried on patios and raised beds to preserve clarity and sweetness. This year's harvest also carries a heavy loss. On May 22, Pedro Isaías González passed away in a vehicle accident while transporting coffee. His passing is a sobering reminder that producing and moving coffee from remote farming communities to the rest of the world requires not only extraordinary skill and dedication, but also real physical risk. It is one of many reasons we believe exceptional coffee deserves to be valued beyond the cup. Every purchase represents countless hours of labor, careful stewardship of the land, and the work of people whose commitment extends far beyond harvest. We are honored to continue supporting AproCafé Atitlán and to share this coffee in recognition of the community Pedro helped build and the producers who continue his legacy. *If you would like this coffee ground, please specify brew method in comments.
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