• Kraft paper coffee bag with a label on a white background
  • Brown paper bag with a clip on a white background
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Threelinescoffee

Guatemala – La Palma

Guatemala – La Palma

single origin

€13,00 EUR
€13,00 EUR
Sale Sold out
Taxes included.

Hazelnut, milk chocolate, pear.

At Finca La Palma in Antigua, the harvested coffee cherries undergo either hand sorting or mechanical sorting in water tanks to remove unripe cherries and other foreign matter. This is followed by processing through depulpers, which remove the outer skin and part of the inner pulp.

The coffee beans, with a portion of the mucilage still attached to the parchment, are then fermented in water tanks for approximately 14 to 36 hours. During fermentation, naturally occurring microorganisms break down the sticky mucilage through enzymatic activity.

After fermentation, the beans are washed with fresh water and spread out to dry either on concrete patios or raised drying beds, while in some cases, mechanical drying is used. The beans are regularly turned to prevent unwanted mold growth and further fermentation. Once they reach approximately 11% moisture content, they are stored in parchment.

Notes of: Pear, silky, milk chocolate, hazelnut

The cup

A sweet, comforting cup with a silky texture. Expect hazelnut and milk chocolate up front, with a soft pear-like sweetness in the finish.

Details

Origin: Huehuetenango
Altitude: 1350m
Variety: Caturra, typica

Tasting notes: Hazelnut, Milk chocolate, Pear

Texture: Silky
Process: Washed and sun-dried

Brew guide

Filter: Medium grind,
1:15 ratio, 2:30–3:30 (min.) brew time
Espresso: Start at a 1:2 ratio, 25–32 seconds, adjust to taste

Tip: For extra sweetness, grind slightly coarser and keep the cup clean.

Shipping & Delivery

We ship across Greece. Coffee is roasted & packed fresh, and shipping options are shown at checkout.

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Sunset over a coffee plantation with coffee cherries on the plants.

Sorting & Depulping

At Finca La Palma in Antigua, harvested coffee cherries are sorted by hand or mechanically in water tanks to remove under-ripe cherries and any foreign material. The cherries are then processed through depulpers to remove the outer skin and inner fruit layer.

Hands holding a small amount of dark seeds against a background of similar seeds.

Fermentation, Washing & Drying

After depulping, the beans ferment in water tanks for 14–36 hours to break down the remaining mucilage naturally. They are then rinsed with fresh water and dried on concrete patios or raised beds (sometimes mechanically), turned regularly to prevent mold and over-fermentation. Once they reach about 11% moisture, they’re stored in parchment to stabilize and preserve quality.