La Cumbre from the Huehuetenango region of Guatemala is an especially tasty coffee, bursting with citrus flavor and milk chocolate. Rosendo Domingo produces this spectacular lot on his family farm, where everyone pitches in to help with different aspects of the harvest and processing. Rosendo, who is a trained agronomist, is adept at caring for the land and utilizes natural farming processes including composting coffee cherries and planting native shade trees on his farm. This coffee was imported through Primavera Green Coffee, which won the 2023 Specialty Coffee Association Sustainability Award for having a sustainable business model.
This coffee is full of rich, toffee sweetness with juicy orange notes. Depending on how it is brewed, you can uncover delicate jasmine or nutty, milk chocolate flavors (and often both!). We really like brewing this in filter methods to highlight the big, citrusy orange notes. To get more chocolate and cashew flavor, try this coffee in an immersion method like a French Press. Any way it is brewed, this coffee is one of the sweetest we have offered in recent memory!
- Origin: Guatemala
- Region: Huehuetenango
- Sub-region: Petatan
- Farmer/Producer: Rosendo Domingo
- Process: Washed
- Elevation: 1700 – 1850 masl
- Variety: Caturra and Paches
- Tasting Notes: Kiwi, Orange, Rich Toffee, Caramel, Honey, Nuts, Apple, Milk Chocolate, Graham Cracker
- Harvest Year: 2023
- Fermentation Info: 36-40 hours prior to washing
- Washing Station: Biru Bekele Drying Station
- Importing Partner: Primavera Green Coffee
- FOB Cost: $3.15
- Partnership length with Firelight: First purchase from importing partner
- Importer Partnership length with Producer: 6 years
- Brewing method recommendation: Pourover, Chemex, Drip, Aeropress, French Press
Processing information courtesy of Primavera Coffee:
The coffee is harvested and then depulped the same day as picking. The coffee is fermented 36-40 hours and then washed with clean water. The first hours of the drying process the coffee was left in thick layers to lower the humidity and then rested in 5mm thick layers in sun for five days to reach 12% humidity for exporting. Lastly the coffee parchment was sorted by hand to eliminate the defects and impurities. Rosendo comes from a large family, and he works in tandem with his sisters to process the coffees from the family’s different parcels of land. This coffee comes from La Cumbre, and the sister in charge of processing this coffee is Lidia Domingo Alvarado.