San Patricio
TASTING NOTES A balanced cup with caramel, honey and a twist of orange up front. Juicy, floral hits of strawberry, raspberry and cherry lead into a dark chocolate aftertaste. FARM INFO Guadalupe Alberto (Beto) Reyes Aguilar and his family have a clear love and understanding for coffee, and a strong respect for the natural environment at the estate that they own and operate. Located around an hours’ drive to the east of Guatemala City in the small town of Palencia, their estate sits at an altitude of between 1600 and 1800 metres above sea level. At 60 hectares, El Limon is the largest plot of the San Patricio farm which also comprises El Morito (9.5 hectares) and Bella Vista (24 hectares) and 3 other smaller lots - El Encinal, El Calahuar and La Castilla. The family endeavour to manage San Patricio’s farms as ‘organically’ as they can, and although they are not certified organic - they follow organic principles. The farm mostly produces Bourbon and Caturra, with Pacamara being th
Available Sizes & Prices
250g: $17.50
500g: $35.00
1kg: $70.00
Prices updated:Regional Comparison: Guatemala
Brewing Guides
Hario Switch
If sour: make grind 2–3 clicks finer or increase brew time by 15–30s. If bitter: make grind 2–3 clicks coarser or shorten contact time by 15–30s.
Brewing Steps
- 1. Bloom with 40g water for 30 seconds: add 15g ground coffee to the Hario Switch, start timer and pour 40g to fully saturate grounds.
- 2. Pour to 225g by 0:45: at 0:30 pour steadily to reach 225g total by ~0:45, then give one gentle stir to break the crust and ensure even extraction.
- 3. Final pour/timing instruction: close the lid and let the coffee steep until 2:15–2:30 total brew time. At ~2:30 flip the Switch to drain and allow the brew to finish (~15–30s).
- 4. Total time and serving: total brew time ~2:30–3:00 (including drain). Decant immediately and serve.
Pro Tips
- 💡 Best technique for this coffee/method: use a single steady pour and one gentle stir after filling to highlight the coffee's caramel, honey and bright berry notes—avoid repeated aggressive agitation.
- 💡 Key factor for success: consistent grind and precise contact time. Small grind or time changes (2–3 clicks / 15–30s) will strongly affect acidity and chocolate sweetness.
Sour → Grind finer by 2–3 clicks, raise brew temp 1–3°C, or increase steep time 15–30s (underextraction). Bitter → Grind coarser by 2–3 clicks, shorten steep time 15–30s, or lower temp 1–3°C (overextraction).
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