A balanced cup with caramel, honey and a twist of orange up front. Juicy, floral hits of strawberry, raspberry and cherry lead into a dark chocolate aftertaste.
Guadalupe Alberto (Beto) Reyes Aguilar and his family have a clear love and understanding for coffee, and a strong respect for the natural environment at the estate that they own and operate. Located around an hours’ drive to the east of Guatemala City in the small town of Palencia, their estate sits at an altitude of between 1600 and 1800 metres above sea level. At 60 hectares, El Limon is the largest plot of the San Patricio farm which also comprises El Morito (9.5 hectares) and Bella Vista (24 hectares) and 3 other smaller lots - El Encinal, El Calahuar and La Castilla.
The family endeavour to manage San Patricio’s farms as ‘organically’ as they can, and although they are not certified organic - they follow organic principles. The farm mostly produces Bourbon and Caturra, with Pacamara being the result of experimental crop cultivation. Overall, the family are motivated by and focused on ensuring that their farms take extraordinary care at every step – from picking and processing to shipping and agronomy, and they are always experimenting with new varietals.
Again, another stellar example of the team at San Patricio Estate skills at the washed process.
- Region: Palencia, Guatemala
- Producer: Guadalupe Alberto ‘Beto’ Reyes and the Reyes family
- Variety: Bourbon & Caturra
- Process: Washed
- Altitude: 1350 - 1850 masl
- FILTER RECIPE
- Suggested method: AeroPress
Dry dose: 16g
Water: 240g / 96°C
Time: 2 mins
ESPRESSO RECIPE - Dry dose: 17.5g
Time: 28-30 sec
Wet weight: 36g
We omniroast our beans to suit any brew method. To find the method that suits your kit, check out our Brew Guides.
The more established Finca El Limon is definitely the ‘jewel in the crown’. Purchased by the family 22 years ago, along with renovating older areas of coffee they began terracing and new planting coffee 9 years ago. El Limon features established shade cover trees, high altitude and excellent aspect to the sun, resulting in the long maturing of coffee, high levels of sugar and consistent levels of coffee production.