Guatemala La Pila

SoundCloud

 

Story

Water is scarce in Fraijanes’ high, dry hills. When 25‑year‑old Rodolfo García discovered a small spring on the two‑hectare plot he’d just inherited, he built a concrete pila (water tank) and named the farm after it. Years later, his ingenuity shows in everything from a bicycle‑powered depulper to bold trials in honey and natural processing. Whole cherries now dry for up to 25 days on raised beds—rare in a region known for washed coffees—yielding a cup that explodes with tropical fruit over classic Guatemalan cocoa sweetness.

 

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Flavor Experience

A first sip bursts with sun‑ripened mango and grilled pineapple. Mid‑palate brings silky Dutch‑process cocoa, finishing with a gentle, warming rum note that lingers like a holiday nightcap. Juicy yet syrup‑smooth, this lot dazzles whether brewed for filter or espresso.

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Brewing Tips

• Pour‑over (V60 / Kalita): 1 : 16 ratio, 92 °C, medium fine grind. Bloom 30 s, finish in ~2′10″ to keep the fruit bright and the cocoa plush.

• Espresso: 21g in → 42 g out, 32 s at 9 bar, 92 °C. Stir; the rum finish pops as the shot cools.

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Why We Love It

Natural Guatemalan micro‑lots are uncommon—especially from farms this small and sustainability‑minded. Rodolfo’s whole‑fruit drying turns volcanic terroir into a cup that feels like Piña Colada poured over hot chocolate. One sip, and you’re in hammock weather.

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