June 2025 Edition

El Mirador Washed

Caturra, Catuai, & Bourbon • Huehuetenango, Guatemala • March 2025 Harvest

Origin: Huehuetenango, Guatemala
Harvest: March 2025
Variety: Caturra, Catuai, & Bourbon
Process: Washed
Altitude: 1620 m.a.s.l.

Fruit Notes, Caramel Body, and Silky Mouthfeel

Miguel Mendoza, a 60-year-old who began growing coffee at 18, is a second-generation producer in Aldea El Pajal, Huehuetenango. His farm, El Mirador, is named for its high peak. During harvest, he ensures only ripe cherries are picked, requiring multiple passes through the farm. This season, four passes were made to collect the ripest fruit. The cherries are depulped, fermented, washed, and sun-dried on patios.

To adapt to climate change, Miguel has adopted soil conservation and tree-planting practices. He and his wife involve their children in the process, preparing them to carry on the work of harvesting quality coffee and creating employment opportunities in the community.

Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala

Our Previous Coffees

Freshly Harvested. Freshly Roasted.

  • VALLE NATURAL

    Origin: Valle del Cauca, Colombia.
    Harvest: Dec. 2024.
    Variety: Colombia.
    Process: Natural.
    Altitude: 1900 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia

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  • PINK EDEN BOURBON

    Origin: Quindio, Colombia.
    Harvest: Nov 2024.
    Variety: Pink Bourbon.
    Process: Cultured.
    Altitude: 1900 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia

    January 2025
  • MUÑANOC BOURBON

    MUÑANOC BOURBON

    Origin: Quellouno, Peru.
    Harvest: September 2024.
    Variety: Red Bourbon.
    Process: Washed.
    Altitude: 1900 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Lima Peru.

    Dec '24 Edition
  • PAPAYO WASHED

    PAPAYO WASHED

    Origin: Colasay, Peru.
    Harvest: September 2024.
    Variety: Papayo/Ombligon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.

    Roasted by Alberto Rivas,Q Grader, in Lima, Peru.

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  • balsamo washed coffee

    BALSAMO WASHED

    Origin: Cajamarca, Peru.
    Harvest: August 2024.
    Variety: Caturra.
    Process: Washed.
    Altitude: 1850 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader in Jaen, Peru

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  • LA CUMBRE WASHED

    Origin: Huhuetenango, Guatemala.
    Harvest: May 2024.
    Variety: Pache & Caturra.
    Process: Washed.
    Altitude: 1700 - 1800 m.a.s.l.

    Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala

    SEP '24 Edition
  • LA COLINA WASHED

    LA COLINA WASHED

    Origin: Chimaltenango, Guatemala.
    Harvest: May 2024.
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1700 m.a.s.l.

    Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

    Aug '24 Edition

  • TINAMIT NATURAL

    Origin: Atitlán, Guatemala.
    Harvest: April 2024.
    Variety: Bourbon & Caturra.
    Process: Natural.
    Altitude: 1500 - 2000 m.a.s.l.

    Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

    July '24 Edition

  • CATUAI ANAEROBIC

    Origin: Nueva Segovia, Nic.
    Harvest: February 2024.
    Variety: Red Catuai.
    Process: Anaerobic.
    Altitude: 1300 m.a.s.l.

    Roasted by Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    June '24 Edition
  • OBATA ANAEROBIC

    OBATA ANAEROBIC

    Origin: Nueva Segovia, Nic.
    Harvest: February 2024.
    Variety: Obata.
    Process: Anaerobic
    Natual.Altitude: 1100 m.a.s.l.

    Roasted by Mauricio Ruiz, Q Grade, in Managua, Nicaragua

    May '24 Edition
  • santa maria honey

    SANTA MARIA HONEY

    Origin: Matagalpa, Nicaragua.
    Harvest: February 2024.
    Variety: Nicaragua.
    Process: Honey.
    Altitude: 1350 m.a.s.l.

    Roasted by Mauricio Ruiz, Q Grader,in Managua, Nicaragua.

    April '24 Edition
  • COLOMBIA CARAMEL

    COLOMBIA CARAMEL

    Origin: Cauca, Colombia.
    Harvest: January 2024.
    Variety: Colombia.
    Process: Washed.
    Altitude: 1570 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia.

    March '24 Edition

  • PINK BOURBON

    Origin: Huila, Colombia.
    Harvest: December 2023.
    Variety: Pink Bourbon.
    Process: Honey.
    Altitude: 1900 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia.

    February '24 Edition
  • UNION CASTILLO

    UNION CASTILLO

    Origin: Nariño, Colombia.
    Harvest: December 2023.
    Variety: Castillo.
    Process: Washed.
    Altitude: 1900 m.a.s.l.

    Roasted by Deiner Rodriguez in Cali, Colombia

    January '24 Edition
  • CAUCA NATURAL

    CAUCA NATURAL

    Origin: Cauca, Colombia.
    Harvest: November 2023.
    Variety: Castillo.
    Process: Natural.
    Altitude: 1850 m.a.s.l.

    Roasted by Deiner Rodriguez, in Cali, Colombia.

    December '23 Edition

  • CUSCO TYPICA

    Origin: Cusco, Peru.
    Harvest: September 2023.
    Variety: Typica.
    Process: Washed.
    Altitude: 2000 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Jaen, Peru

    November '23 Edition
  • DOUBLE CATURRA

    DOUBLE CATURRA

    Origin: Cajamarca, Peru.
    Harvest: August 2023.
    Variety: Yellow Caturra.
    Process: Double Fermented.
    Altitude: 1850 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Jaen, Peru

    October '23 Edition
  • AMAZON BOURBON

    AMAZON BOURBON

    Origin: Amazon, Peru.
    Harvest: July 2023
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1850 m.a.s.l.

    Roasted by Alberto Rivas, Q Grader, in Jaen, Peru.

    SEPTEMBER '23 EDITION
  • BRISAS WASHED

    BRISAS WASHED

    Origin: Nuevo Oriente, Guatemala.
    Harvest: May 2023
    Variety: Pache, Catuai.
    Process: Washed.
    Altitude: 1650 m.a.s.l.

    Roasted by Seiner Merida, Q Grader in Guatemala City, Guatemala.

    AUGUST '23 EDITION

  • CHALUM WASHED

    Origin: Huehuetenango, Guatemala.
    Variety: Caturra, Catuai, Pache.
    Process: Washed.
    Altitude: 1930 m.a.s.l.
    Harvest: May 2023.

    Roasted by Junior Sigüenza in Guatemala City, Guatemala.

    EDITION NO. 26 - JULY '23
  • HONEY BOURBON

    HONEY BOURBON

    Origin: SM Jilotepeque, Guatemala.
    Variety: Bourbon.
    Process: Honey.
    Altitude: 1700 m.a.s.l.
    Harvest: March 2023.

    Roasted by Renato Maselli, SCA Certified Roaster, in Guatemala City, Guatemala.

    EDITION NO. 25 - JUNE '23

  • PACAMARA NATURAL

    Origin: Metapán, El Salvador.
    Variety: Pacamara.
    Process: Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: February 2023.

    Roasted by Fernando Moreno, in San Salvador, El Salvador.

    EDITION NO. 24 - MAY '23

  • PANAMA CATURRA

    Origin: Boquete, Panama.
    Variety: Caturra.
    Process: Washed.
    Altitude: 1250 m.a.s.l.
    Harvest: February 2023.

    Roasted by Petro Korakianitis, SCA Certified Roaster, in Panama City, Panama.

    EDITION NO. 23 - APRIL '23
  • NICARAGUA YELLOW

    NICARAGUA YELLOW

    Origin: Nueva Segovia, Nicaragua.
    Variety: Yellow Catuai.
    Process: Anaerobic Natural.
    Altitude: 1500 m.a.s.l.
    Harvest: December 2022.

    Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    EDITION NO. 22 - MAR '23
  • nicaragua red

    NICARAGUA RED

    Origin: Nueva Segovia, Nicaragua.
    Variety: Red Catuai.
    Process: Anaerobic Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: December 2022.

    Roasted by Jasser Mauricio Ruiz, Q Grader, in Managua, Nicaragua.

    EDITION NO. 21 - FEB '23
  • RIVIERA TRIAD

    RIVIERA TRIAD

    Origin: Risaralda, Colombia.
    Variety: Gesha, Bourbon, Tekisic.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: November 2022.

    Roasted by Andres Quiceno, Q Grade in finca La Riviera, Colombia.

    EDITION NO. 20 - JAN '23

  • ESMERALDA HUILA

    Origin: Huila, Colombia.
    Variety: Yellow Bourbon.
    Process: Natural.
    Altitude: 1750 m.a.s.l.
    Harvest: October 2022.

    Roasted by Juan Guerra, Q Grader, in Medellin, Colombia.

    EDITION NO. 19 - DEC '22

  • CUSCO BOURBON

    Origin: Cusco, Peru.
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Harvest: September 2022

    Roasted by Alberto Rivas, Q Grader, in Lima Peru

    EDITION NO. 18 - NOV '22

  • CAJAMARCA CHERRY

    Origin: Cajamarca, Peru.
    Variety: Yellow Caturra.
    Process: Double Fermented.
    Altitude: 1700 m.a.s.l.
    Harvest: July 2022

    Roasted by Alberto Rivas, Q Grader, in Lima, Peru.

    EDITION NO. 17 - OCT '22

  • MINAS GERAIS NATURAL

    Origin: Minas Gerais, Brazil.
    Variety: Yellow Catuai.
    Process: Natural.
    Altitude: 1300 m.a.s.l.
    Harvest: June 2022

    Roasted by Antônio Gabriel de Castro Pereira, in São Paulo, Brazil

    EDITION NO. 16 - SEP '22

  • MARACA HONEY

    Origin: Tolima, Colombia.
    Variety: Pink Bourbon.
    Process: Honey.
    Altitude: 1850 m.a.s.l.
    Score: 87.50 points.
    Harvest: May 2022

    Roasted by Juan Guerra, Q Grader, in Medellín, Colombia

    EDITION NO. 15 - AUG '22

  • HIGHLAND PARAISO

    Origin: Huehuetenango, Guatemala.
    Variety: Bourbon.
    Process: Washed and sun dried.
    Altitude: 1800 m.a.s.l.
    Score: 86.50 points.
    Harvest: March ‘22

    Roasted by Renato Maselli, SCA Professional Coffee Roaster, in Ciudad de Guatemala

    EDITION NO. 14 - JUL '22

  • MORITO CATUAI

    Origin: Mataquescuintla, Guatemala.
    Variety: Catuai.
    Process: Natural.
    Altitude: 1400-2000 m.a.s.l.
    Score: 86.00 points.
    Harvest: April ‘22

    Roasted by Raul Rodas, World Barista Champion ‘12, in Ciudad de Guatemala.

    QUINTAL NO. 13 - JUN '22

  • VALLEY HONEY

    Origin: West Valley, Costa Rica.
    Variety: Caturra.
    Process: Yellow Honey.
    Altitude: 1670 m.a.s.l.
    Score: 86.50 points.
    Harvest: Feb. ‘22

    Roasted by Maria and Wayner Jimenez, Q Grader, in San Jose, Costa Rica.

    EDITION NO. 12 - MAY '22

  • GUAYABINA PACAS

    Origin: Mercedes, Honduras.
    Variety: Pacas, Obata.
    Process: Natural.
    Altitude: 1250 m.a.s.l.
    Score: 86.00 points.

    Roasted by Yoreci Núñez
    in Mercedes, Honduras

    EDITION NO. 11 - APR '22

  • PINK RIVIERA

    Origin: Risaralda, Colombia.
    Variety: Pink Bourbon.
    Process: Washed.
    Altitude: 1750 m.a.s.l.
    Score: 87.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION NO. 10 - MAR '22

  • ATITLAN RESERVA

    Origin: Atitlán, Guatemala.
    Variety: Bourbon & Caturra.
    Process: Washed.
    Altitude: 1850 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional
    Coffee Roaster, in Ciudad de Guatemala.

    EDITION NO. 9 - FEB '22

  • RISARALDA MAYPOP

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 89.50 points.

    Roasted by Andrés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION NO. 8 - JAN '22

  • FORTUNA GEISHA

    Origin: Boquete, Panamá.
    Variety: Geisha.
    Process: Washed.
    Altitude: 1600 m.a.s.l.
    Score: 89.50 points.

    Roasted by Benigno Castillo
    in Ciudad de Panamá.

    EDITION NO. 7 - DEC '21

  • Antigua Tempixque

    Origin: Antigua, Guatemala
    Variety: Bourbon.
    Process: Washed.
    Altitude: 1700 m.a.s.l.
    Score: 87.00 points.

    Roasted by Renato Maselli, SCA Professional Roaster, in Ciudad de Guatemala.

    EDITION NO. 6 - NOV '21

  • RIVIERA SUGARCANE

    Origin: Risaralda, Colombia.
    Variety: Caturra.
    Process: Honey.
    Altitude: 1750 m.a.s.l.
    Score: 86.00 points.

    Roasted by Andés Quiceno, Q Grader, in Risaralda, Colombia.

    EDITION No. 5 - oct '21

  • VERACRUZ NATURAL

    Origin: Veracruz, México
    Variety: Limaní, Sarchimor.
    Process: Natural.
    Altitude: 1350 m.a.s.l.
    Score: 88.25 points.

    Roasted by Paloma Evoli in
    Ciudad de México

    EDITION No. 4 - Sep. ‘21

  • AZAHAR COLOMBIA

    Origin: Risaralda, Colombia
    Variety: Caturra.
    Process: Culturing.
    Altitude: 1750 m.a.s.l.
    Score: 88.25 points.

    Roasted by Andres Quiceno, Q Grader, in Risaralda, Colombia

    EDITION No. 3 - Aug. 21’

  • JALAPA PRODUCERS

    Origin: Jalapa, Guatemala
    Variety: Bourbon, Caturra, and Catuaí.
    Process: Natural.
    Altitude: 1600 m.a.s.l
    Score: 86.5 points.

    Roasted by Betty Leiva, Q Grader, in Guatemala City, Guatemala

    EDITION No. 2 - July ‘21

  • FINCA PAMPOJILA

    Origin: Atitlán, Guatemala.
    Variety: Yellow Caturra.
    Process: Honey.
    Altitude: 1600 m.a.s.l.
    Score: 88 points.

    Roasted by World Barista Champion '12 Raul Rodas in Guatemala City, Guatemala.

    EDITION No. 1 - June ‘21