El Mirador, Pacamara, Guatemala

Highlights

“Karla and Stuardo Coto bought El Mirador in 2015, but the land is new to the family while coffee is not: Stuardo is a second-generation producer with more than forty years behind him, and the farm pulls together what he learned about varietals, shade and sustainable practice along the way. The standards show in the cup and in the yields, which run above what neighbouring farms manage. This Pacamara comes from Quisaché at 1,520–1,552 metres and is processed as a carbonic maceration natural: whole cherries fermented 96 hours in a sealed, CO2-flushed tank, then dried on raised beds for roughly 12–15 days. Upper Left lists the flavour notes as still to come.”