Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila
Guatemala - Finca Pampojila

Guatemala - Finca Pampojila

55.00 Sale Save

mango, raspberry, red grapes, tamarind

Roast Profile

Producer: Alex Herrera / Raul Rodas
Farm: Finca Pampojila
Location: Atitlan
Variety: Bourbon, Caturra

Process: Natural
Altitude: 1,500 - 1,750 masl

Fermentation ▪▪▪▫▫
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Located at the southside of caldera lake, Lake Atitlan, Finca Pampojila sits amid nutrient-rich volcanic soils at high elevations. Almost daily, the south wind brings moist cloud covering that provides natural afternoon shade to the coffee trees. This phenomenon led the Mayans to name this localelPampojila, meaning “land where misty clouds rise,” which Alex Herrera took inspiration from and adopted as their family farm’s name.

The farm has a 150-year old history of coffee production dating back to the late 1800’s, when it was formally founded and registered. It has since then built a reputation for high quality that has been upheld by the different families who have taken over its operations throughout.

The Herreras acquired Finca Pampojila in the aftermath of the tropical storm Agatha in 2012 and implemented thorough renovation, first by planting Arabica varieties better known for higher cup quality potential alongside resistance to adverse elements, and subsequently by modernizing the post-harvest processing facilities for fermentation and drying to be on par with the requirements for creating specialty coffee grade coffees with a diversity of cup profiles.

In recognition of Pampojila’s standing as a reliable producer of high quality coffees over several generations, the Herrera family continuously strives to improve their knowledge base and on-ground practices to contribute to perpetuating its long-established track record.

Part of that is also by maintaining global standards for environmental protection and ethical practices through annual audits such as for the Rainforest Alliance. Most of the farm’s surrounds have also been submitted to the Association of Private Nature Reserves of Guatemala to preserve the indigenous wildlife in the area.

By collaborating with specialty coffee multi-hyphenate Raul Rodas — four-time Guatemala National Barista Champion, the World Barista Champion in 2012, and 2024 Guatemala National Brewer’s Cup Champion — also the founder of Paradigma Coffee Trading, Finca Pampojila gains insight into patterns of consuming trends in the international specialty coffee market.

This knowledge, gained through Raul’s constant and open communication across his network of world-class roasters, enables them to orient strategic and operational activities at the farm-level toward meeting and pro-actively anticipating consumers’ needs.

For Raul’s part too, he has resolved to be high-quality green coffee buyers’ “eyes, ears, and taste buds on the ground,” matching their requirements with the producers and farms in his dossier, to configure the right combination of specific varieties and processing methods that will construct the desired cup profiles.

Bourbon is highly regarded for its excellent cup quality potential when cultivated at the highest elevations and processed with intention. For this reason, coffee farmers in South and Central America maintain plantings of Bourbon, despite its tendency for lower production and vulnerability to adverse elements, alongside its hardier descendants like the Caturra.

Caturra, a natural mutation of Bourbon, has better prospects for productivity — one reason being its short stature, making it easier to pick cherries from — combined with good cup quality potential. It was first introduced to Guatemala after being bred en masse in Brazil toward the 1940s.

For this lot, Bourbon and Caturra which had grown in proximity to each other were carefully hand-harvested, as customary in Guatemala. They were then processed together following a traditional natural process, where the meticulously cleaned and sorted ripe cherries were directly laid out on raised beds to sun-dry, with Finca Pampojila’s processing workers turning the coffees frequently to ensure even drying and the development only of the desired flavors.

As a result, this Atitlan micro-lot has come to express a balanced cup with aromatic tropical sweetness complemented by streaks of vibrant and tangy acidities.

brewing guide

- Ready your brewing tools ahead.
- Keep your coffee gear and containers clean.
- Decide and adjust your grind size based on:
— Your coffee’s roast date
— Your brewing method
- Be consistent with water quality and measuring weight, ratios, and time.
- Remember!
— Let your palate help you personalize the best recipe for you.
— Brew often and have fun!

More about Brewing here.

FOR FILTER

  • COFFEE-TO-WATER RATIO: 1:15
  • COFFEE GRIND SIZE: Medium fine
  • (like table salt; 21-28 clicks in Comandante MK4 and 14-18 clicks in Timemore C2)
  • COFFEE AGE: 7-14 days, ideally
  • COFFEE DOSE: 17 grams
  • WATER WEIGHT: 255 mL
  • WATER TEMPERATURE: 90°C-93°C
  • TARGET BREW TIME: 02:30 - 03:00

FOR ESPRESSO:

  • DOSE: 18 to 20 grams 
  • YIELD: 32 to 36 grams 
  • TIME: 22 to 26 seconds
  • RATIO: 1 : 1.8
  • TEMPERATURE: 90°C - 93°C

WITH MILK:

  • DOSE: 18 to 20 grams 
  • YIELD: 27 to 30 grams 
  • TIME: 20 to 24 seconds
  • RATIO: 1 : 1.5
  • TEMPERATURE: 90°C - 93°C

FOR YOUR POUR-OVER

1. Heat water to 90°C-93°C

2. Arrange your brewing set-up.

— Place your dripper on the carafe & filter paper in the dripper.

— Rinse the filter paper with hot water & remove the rinsing water from the carafe.

3. Switch on your scale.

4. Measure out 17 g of coffee & grind to Medium Fine.

5. Place the carafe and dripper with the rinsed filter paper onto the scale, & tare.

6. Transfer the ground coffee to the dripper; then, tare.

7. Start the timer!

First pour to bloom, 55ml for 30 seconds.

Second pour, 100 ml at 00:30.

Third pour, the final 100ml at 01:15

8. Target to finish the brew within 02:30 to 03:00 minutes.

9. Serve & enjoy!

FOR A WELL-EXTRACTED ESPRESSO—

- Align your brewing variables

- Adjust according to specifics of your situation, like your —

— Espresso machine settings

— Portafilter basket size

— Grinder

— Puck prep style

More here for tips to dial in on point spros.