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Finca Nohelia | Guatemala | Espresso

We Nitrogen Flush all of our coffee when bagging for an inert shelf stable environment by locking freshness inside for up to 6 weeks prior to opening


Farm: Finca Nohelia

Producer: Pablo Bamaca

Region: Aldea Poj, Sipacapa, San Marcos

Varietal: Caturra, Bourbon

Process: Washed

Altitude: 2261 masl



Pablo Bamaca owns a 1.68-hectare farm called Finca Nohelia, where he grows Bourbon and Caturra varieties under a cover of shade. His farm is certified organic and sits up against a mountain range at a super high elevation of over 2,200 masl.


Caturra & Bourbon are varietals that typically achieve exceptional quality at high altitudes and this lot from Pablo is no different. Expect a sugary sweet coffee with notes of apricot, plums, honey and raisins.


Coffee on Finca Nohelia is picked ripe and depulped the same day, then fermented dry for 18–28 hours. It's washed two or three times to remove the mucilage, then dried on patios for three or four days.

Finca Nohelia | Guatemala | Espresso

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