ORIGIN: Guatemala PRODUCER: Giorgio Bressani REGION: Volcán Atitlán VARIETY: Catuai PROCESS: Washed | Raised Bed-Dried ELEVATION: 1700 M ROASTER: Probat P25 LEVEL: Moderate Medium NOTES: Red Apple| Brown Sugar | Fudge | Pecan STORY Finca San Jerónimo Miramar rests on the lush slopes of Guatemala’s Volcán Atitlán, where cool Pacific winds and fertile volcanic soils encourage slow, even cherry maturation. For four generations, the Bressani family has stewarded this remarkable land with deep respect for its biodiversity. Today, Giorgio and Gina Bressani carry that legacy forward through regenerative agriculture, meticulous processing, and thoughtful experimentation producing distinctive specialty coffees while protecting the farm’s unique ecosystem. This washed Catuai lot offers a classic Guatemalan profile with elevated sweetness and layered complexity. Expect crisp red apple acidity, warm brown sugar sweetness, and a fudge-like richness that anchors the cup. Notes of orange and toasted pecan add balance and depth, creating a profile that is both comforting and refined. This is a beautiful expression of Atitlán—structured, sweet, and full of character—crafted with care by our friends at the Bressani family. ORIGIN | GUATEMALA Guatemala is home to some of the most distinct and diverse microclimates in Central America. Its volcanic mountain ranges, rich soils, and high elevations produce coffees known for sweetness, structure, and pronounced clarity. The Atitlán region, surrounding the iconic crater lake and its towering volcanoes, is renowned for its clean, fruit-balanced profiles. Cooling lake winds extend the maturation period, resulting in cherries with concentrated sugars and elevated acidity. Finca San Jerónimo Miramar is one of the region’s most celebrated farms—recognized for ecological stewardship, innovative processing, and its ability to create coffees that are vibrant, sweet, and unmistakably expressive. VARIETY | CATUAÍ Catuai is a compact, high-yielding variety widely cultivated in Central America. In the fertile volcanic soils of Atitlán, Catuai develops pronounced sweetness, structured acidity, and a balanced fruit profile. When cultivated with careful pruning, selective picking, and precise nutrition—as practiced by the Bressani family—it can produce exceptional cups known for clarity, caramel-like sweetness, and warm, nutty undertones. This lot showcases the variety’s best attributes with refined sweetness and a silky, rounded mouthfeel. PROCESS | WASHED At San Jerónimo Miramar, washed processing is a meticulous, multi-stage craft. Ripe cherries are depulped the same day they are harvested, then undergo a controlled fermentation to loosen mucilage and develop sweetness. After fermentation, the parchment is washed thoroughly and transported to raised or patio drying beds. The washed method emphasizes the inherent clarity and balance of the Atitlán terroir—highlighting apple-like acidity, brown sugar depth, and warm citrus tones while preserving structure and cleanliness. DRYING | RAISED-BED | PATIO DRIED Drying takes place on raised beds and clean patios depending on weather conditions. Cherries are turned frequently for even drying, with shade or cover applied during peak sunlight to preserve sugars and prevent over-drying. This slow, controlled drying approach stabilizes the coffee and enhances the balanced sweetness and elegant acidity characteristic of Atitlán coffees. ROASTING | PROBAT P25 This lot is roasted on our Probat P25 using a moderate medium roast profile designed to highlight sweetness, body, and balance. Roast curves are tracked within ±2°C to maintain consistency across batches. The roast deepens brown sugar and fudge-like notes while preserving bright apple acidity and subtle citrus. The result is a round, comforting cup with excellent versatility across brew methods. ROAST LEVEL | AGTRON GOURMET SCALE Whole Bean: #65-70Roast: Moderate Medium This roast level enhances caramelization and body while maintaining the signature Guatemalan clarity and crisp fruit structure. Expect a sweet, warm cup with balanced acidity and lingering notes of pecan and cocoa. PREFERRED EXTRACTION Filter | Espresso This coffee shines as a structured filter brew with apple brightness and brown sugar sweetness, and as an espresso it produces a syrupy, fudge-toned shot with orange zest top notes and a pecan-like finish. To maintain balance, ensure extraction pulls acids first, then sugars, then bitters. Adjust grind size accordingly to avoid drifting into sourness or bitterness. BREW GUIDE | ORIGAMI M DRIPPER & HARIO CONE FILTER METHOD: Origami M Dripper FILTER: Hario Cone Filter COFFEE: 25 g WATER: 400 g @ 200°F (93°C) RATIO: 1:16 GRIND: 600 µm | Medium TOTAL TIME: ~3:15 ADJUSTMENT GUIDE Sharp / Sour / Thin → Grind slightly finer (-10–15 µm) Bitter / Dry / Heavy → Grind slightly coarser (+10–15 µm) GRIND TARGET SIZE: 600 micronsTEXTURE: Medium GRINDER SETTING Mahlkönig EK43 7 Fellow Ode Gen 2 3.5–4 Comandante C40 18–20 Baratza Encore 14–15 Grinder settings are starting points and may vary depending on burr calibration, coffee age, and roast development. RECIPE 0:00 — Bloom | 50 gGently saturate the entire coffee bed. Lightly swirl and allow to bloom for 30 seconds. 0:30 — Heavy Spiral Pour | to 150 gPour with a controlled, heavier spiral to establish even saturation and extraction. 1:00 — Spiral Pour | to 300 gContinue with a steady spiral pour, maintaining an even coffee bed. 1:45 — Final Spiral Pour | to 400 gFinish with a controlled spiral pour and allow the coffee to drain completely. ~3:15 — Drawdown Complete Swirl the carafe, serve, and enjoy. Expect a balanced cup highlighting crisp apple acidity, warm brown sugar sweetness, fudge-like depth, bright citrus, and a toasted pecan finish. EXTRACT & ENJOY.
