Dedication to innovation and a family rich in coffee heritage has resulted in an espresso that shines in every cup. This washed coffee is grown in the Japala region of Guatemala, an area known for producing high-quality crops thanks to its unique climate and farming. This is a standout within the Guatemala speciality coffee scene with notes of Cookie Dough & Raisin, it’s not one to be missed.
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Osmin Garcia is a third-generation coffee producer. Keen to oversee more of the process and have more control over the quality of the coffee he is producing, Garcia recently built a wet mill. In the future, he hopes to experiment with honey and natural processes but for now is focussing his efforts on washed coffee.
For this particular washed espresso lot, only the ripest cherries are picked and de-pulped before being fermented for 36 hours and thoroughly washed. After being dried on a patio for 4-5 days in the sun, the coffee is then sent to Primavera, an export partner in Guatemala.
Osmin continues to innovate while honouring his family's rich coffee heritage that shines in every cup.
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