GUATEMALA Finca Pampojila Anaerobic Natural +300H

Processing: Anaerobic Natural; SCA Score: 88.5 pts.

Complex profile with notes of red cherries, dark chocolate, raspberry, strawberry, almond liqueur, malt, mango, and pineapple.

The Mayans named this remarkable land Pampojilá, “the land where the mist clouds rise.”

Pampojilá Farm is rich in volcanic soil from the slopes of Atitlán Volcano, which rises above Lake Atitlán, where the almost daily southern wind brings a blanket of humid clouds, providing natural shade for the coffee trees in the afternoon.

Pampojilá was founded and officially registered at the end of the 19th century. For more than 150 years, the farm has produced coffee in the beautiful mountains south of Lake Atitlán and has been known for its high-quality coffee for many decades. In 2012, the Herrera family acquired the farm and renovated it after the flooding caused by Tropical Storm Agatha. By planting better Arabica coffee varieties, production, quality, and plant health quickly improved.

The processing facility was modernized to improve coffee fermentation and drying. Pampojilá has a long history of excellence that our family strives to improve and share with future generations.

Pampojilá brings some of the finest coffees to the world through conscious and responsible practices, prioritizing care for its cultivation, as well as for local farmers and workers. Through careful selection of inputs, we regenerate the soil using vermicompost and other natural by-products from our farms. We believe in corporate social responsibility as a guiding principle. We provide competitive wages, a safe working environment, and access to healthcare and education for our workers and their families.