Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña
Guatemala - La Cabaña

Guatemala - La Cabaña

55.00 Sale Save

hazelnut, apricot, red grapes, caramel

Weight 250 grams
Roast Profile Espresso
Grind Size Whole Beans

Producer: Isauro Solares / Raul Rodas
Location: Nueva Santa Rosa
Variety: Red Catuai
Process: Natural
Altitude: 1600-1800 masl
Crop Year: 2022

Nueva Santa Rosa is situated in the Santa Rosa region, which has a variety of beneficial microclimates that permit crops to express specialty-grade qualities in the cup. It has recently been identified for its strong potential as a specialty coffee origin. The recognition came when five of its coffees made it to the 2022 Cup of Excellence, even while it is outside the coffee-growing regions officially designated by the National Coffee Association (ANACAFE)

Finca La Cabana is a family farm in its fourth generation. They have received several ANACAFE regional awards for their washed, honey, and natural processed coffees. Under the leadership of Isauro Solares, they counted among the 2019 Cup of Excellence National Winners. They are also known for their sustainable coffee production practices, continued efforts to improve quality, and the supplemental employment they provide to community members with unstable jobs.

The Exporter
Raul Rodas, founder of Paradigma Coffee Trading and the roastery Paradigma Coffee, is a four-time Guatemala National Barista Champion and the World Barista Champion in 2012.

The span and scope of his coffee journey have given him a thorough understanding of what must be done at key points in the specialty coffee value chain to create a remarkable experience for the consumer to enjoy their cup. He has also established relationships with meticulous and forward-thinking producers across the known and upcoming coffee-growing regions in the country.

Catuai, a hybrid of the Caturra and Mundo Novo varieties, is regarded as a reliable crop with the potential for good cup quality. It is generally known to exhibit nutty and sweet notes. Naturally processed at La Cabana, these characteristics were complemented by hints of fruit.

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.


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


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

To get 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.