• Guatemala Finca la Barranca Espresso Roast.

Guatemala Huehuetenango La Barranca 

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Guatemala Huehuetenango La Barranca

Guatemala Huehuetenango La Barranca Espresso Roast

Sometimes when we roast a coffee for espresso, we like to develop it a bit beyond the bright and juiciest potential.  Often there is something really nice about sweetening up the acidity with a little more development. This also helps with soluble (strength if you will) in milk. But the resulting espresso is a dream, I mean make me a round with a cappuccino, a flat white, followed by an espresso chaser. Having tasted this through the profiles, this roast is so nice!

Farm Stuff/ Top Trumps

Farm: La Barranca  (The Cliff)

owner: Francisco Ariel De Leon

Region: Huehuetenango

Town: Aldea El Coyegual, San Antonio Huista
Varietal: Catuaí, Caturra, Mundo Novo, Bourbon
Processing: Washed, sundried on patio
Size of Finca: 3 Hectares
Coffee produced:107 bags of 69kgs (avg.Year)
Elevation:1,680-1,740 mts
Rainfall: 2,000 ml
Temperature :18 – 28ºC
Water Supply:  Natural Spring Water
Shade Trees: Chalun, Gravilea, and fruit trees

Roast: Rich Filter/ Medium Espresso

Recipe: In espresso, we have been enjoying this on lots of different machines! From a La Marzocco Linea mini to a La Marzocco PB ABR and even a Sage Barista Pro. In general, a 1-2 ratio is a good place to start with milk-based drinks. As always we tend to increase the amount of water in espresso as ratios go this could be more like 1-2.5. We have been brewing 4-14 days from roast.

Cup potential: For me, this is sweet and appley with some nice spicy notes. In espresso, this is incredibly sweet and the acidity is in no way high. In milk, all of the usual lactic caramels and the spice comes through.


Francisco is a first-generation coffee farmer. Francisco’s’ land is called La Barranca, in English “The Cliff”, which gets its name from the fact of how steep the land is, which has been planted with trees and flowers to avoid erosion. After many years of owning the land, in difficult financial times, he has finally been able to plant and start producing.

“We started with coffee several years ago and since then we have worked with socio-environmental responsibility. Among other agronomical practices, we have been avoiding soil erosion and the health of our employees is important to us”.




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