Guatemala Ojo de Agua - Espresso

by Micrology Coffee Roasters

Architect turned farmer Don William (as he’s affectionately known) grows coffee alongside his father and son. At 1,650m in the hills of Santa Ana Huista, Guatemala, his farm Ojo de Agua is named after the natural spring on the property a vital water source for the farm and its community. Don has invested in a small wet mill and raised drying beds, allowing him to process each harvest with care onsite. Fresh spring water from the nearby Río Azul is used for washing, and coffee pulp is recycled back into the soil as fertiliser. Coffee grows under the shade of Chalum (a local Inga variety) and Gravilea trees, with shade carefully managed each season. Ojo de Agua is planted with traditional Caturra, with hybrid Anacafe 14 recently added. This lot is 100% Caturra, producing a clean, sweet cup with notes of cherry and milk chocolate with a classic Huehuetenango profile that’s cosy and indulgent rolled into one.  Tasting Notes: William Morales Farmer: William Morales