La Montana, Guatemala

Antonio and Aracely’s mill is situated roughly 300–500 metres lower than their farm, where warmer days and stronger sunlight create ideal conditions for drying natural coffees. While the couple has collaborated on coffee production many times, this lot is uniquely special, as Aracely personally managed each step of the process. 

Only the ripest cherries are selected, then sealed in bags overnight for a controlled, shaded fermentation. Early the next morning, the cherries are spread on raised beds, where she oversees the drying process, carefully turning them four times a day over 20 days, ensuring even and consistent development.

The result is a deep flavourful coffee with notes of black cherry, fudgy brownies and sweet raisins. A perfect pick for this year’s festive brew.