Tectitán, Guatemala - Mauricio Bravo Lote Especial - Light Roast

Tectitán, Guatemala - Mauricio Bravo Lote Especial - Light RoastFor nearly three decades, Mauricio Prez Bravo has nurtured his land with the devotion and joy that inspired the name of his farm: El Divino Nio "The Divine Child," named after the youthful image of Jesus and reflecting the reverence Mauricio feels for the place he's built from the ground up. Tucked into the rugged highlands of Tectitn, the farm sits in one of Guatemala's three non volcanic coffee regions, where hot winds rising from Mexico's

For nearly three decades, Mauricio Pérez Bravo has nurtured his land with the devotion and joy that inspired the name of his farm: El Divino Niño "The Divine Child," named after the youthful image of Jesus and reflecting the reverence Mauricio feels for the place he's built from the ground up. Tucked into the rugged highlands of Tectitán, the farm sits in one of Guatemala's three non-volcanic coffee regions, where hot winds rising from Mexico's Tehuantepec plain meet the cool air descending from the Sierra de los Cuchumatanes. A rare microclimate that shields cherries from frost and lets them ripen slowly into the bright, layered fruit Huehuetenango is celebrated for. Paired with the area's mineral-rich limestone soils and a careful 30-hour fermentation followed by sun-drying on patios, Mauricio's quiet precision and 28 years of experience come through in a cup that is clean, lively, and deeply considered.

A sunlit pour of crisp orchard fruit and citrus, finishing with the soft sweetness of agave.

ORIGIN: Guatemala

REGION: Tectitán, Huehuetenango

ROAST: Light (11.5% DTR)

TASTING NOTES: Red Apple • Key Lime • Agave

PROCESS: Washed; 30-hour fermentation, sun-dried on patios

ELEVATION: 1,300m

VARIETY: Catimor

***
We typically roast all of our coffees to order on Thursdays and Fridays. Orders ship out that evening, unless they need ground and then we hold the order up to 72 hours before grinding so that the coffee can properly off-gas co2.

It’s important to let your coffee rest for at least 3 days from the roast date so that the coffee has time to off-gas co2 and further develop their full flavors. Peak window for brewing is between 7-14 days, with a slight fall in subtle flavors toward the end of 40 days after roast.