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Piedra Azul

Piedra Azul

A community-rooted family farm supporting local schools and tree-planting initiatives: pear sweetness & a chocolate body.

£14.75
£14.75
Sale Sold out

Character

We taste pear, dark chocolate and lemon.

Brewing

Recommended for espresso and filter.

Resting

We recommend resting our coffee inside its sealed bag for a minimum of 21 days to enjoy the best results.

Volume
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Community-rooted farm.

Piedra Azul, located in La Libertad, Guatemala, thrives under the Vides Family's care at 1,500–1,800 meters above sea level.

Piedra Azul supports four community schools, offers coffee scholarships, and leads tree-planting initiatives, reflecting its dedication to social and environmental responsibility.

On the cupping table, this lot was a standout for us, revealing delicate pear sweetness and a rich, layered chocolate body.

The Producer

Established in 1956 by Roberto Molina, who planted Caturra, Bourbon, and Catuai varieties, the farm was later managed by his wife, Yolanda Garrido de Molina, until 2016. Since then, his nephews have continued the legacy, producing exceptional washed, natural, and honey-processed coffees.

Piedra Azul spans 25.5 hectares, employing eight permanent and 20–45 seasonal workers. Challenges like climate change, rising costs, and labor shortages demand careful planning. Future goals include optimising coffee variety yields and enhancing biodiversity by planting more trees.

  • Production Data

    Produced by Vides Family
    Region - La Libertad
    Grown at 1500 - 1800 masl
    Varietal - Caturra & Bourbon
    Harvest - January 2024
    Process - Washed

  • Washed

    Ripe cherries are washed and then pulped to remove the majority of skin and fruit from the bean before its fermented.

    Fermentation is brief and helps to remove any remaining material from the pulping process as well as adding complexity to the coffee.

    The coffee is then washed and sun-dried, mechanically dried, or a combination of the two until the desired moisture level is reached.

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