In Guatemala, Semana Santa is marked by processions that move slowly through the streets — honouring local tradition, the community, and something that has stayed almost unchanged since the 1500s.
Imagine intricate alfombras or carpets made of flowers and colour lining the roads; each one carefully created only to disappear hours later as the procession passes over it. The making is the point.
Then come the cucuruchos — robed figures carrying enormous sacred floats on their shoulders through the cobblestoned streets of Antigua. Hundreds of people moving as one, slowly, in silence.
Our next Guatemalan coffee is inspired by this spirit. Not directly — but in feeling. The patience. The care. The thing made slowly and handled with intention.
Introducing Finca Santa Irene: a rare single-origin Guatemalan coffee from the Cobán region, grown by Carlos Estrada.
Cobán is unlike any other coffee-growing region in Guatemala. Instead of clear seasons, it lives under a constant mist — chipi-chipi, a fine rain that falls for most of the year, shaping how the coffee grows, flowers and develops. You don't get this character from anywhere else.
The result is a complex cup with tasting notes of notes of raspberry, grape, dark chocolate with malic acidity that sets it apart from most Guatemalan coffee beans on the market. Grown at high altitude. Selectively hand-picked. Carefully washed and dried on raised beds.
The Bourbon Sidra variety is naturally processed — a method that works slowly, letting the fruit shape the final cup.
Small production. Thoughtful processing.
This is not an everyday coffee. It's one to slow down with.
Early access is now open — but this is a one-time lot of single-origin Guatemalan coffee. No restocks. When it's gone, it's gone.