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Jaime Sanchez - Guatemala
€14.90
Incl. VAT plus international shipping rates (free shipping available)
For approx. international shipping times see our shipping overview
Roast degree
- Filter Coffee: Our lightest roast. Maximum complexity, no roasted aromas. Ideal for all filter preparations.
- Light Espresso: Focus is on complexity & aroma. Lively acidity, little roasted aromas. Ideal for all espresso preparations.
- Dark Espresso: Focus is on balance & body. Low acidity, classic roast. Ideal for all espresso preparations.
Grind size
We are happy to ship our Specialty Coffee as whole beans. If you need the coffee ground, please select the appropriate grind (filter, Aeropress, French Press, portafilter, stovetop pot). If your desired grind is not displayed, please write us a comment.
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- Flavors: Apricot, milk chocolate, pecan (filter); mandarin, toffee (espresso)
- Process: Honey
- Variety: Arabica Field Blend
- Origin: Jumaytepeque, Santa Pink
- Importer: Semilla
Harvest: 01.25-05.25
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Las Flores is the result of decades of work by a family who have gradually embraced coffee cultivation. Jaime Sanchez Casillas and his father, Fernando, manage their plots at 1,885 meters above sea level, paying meticulous attention to soil care, water management, and shading. This calm, structured approach is reflected in the cup: the altitude imparts a crisp freshness, while the honey processing method lends the coffee a warm, rounded depth. Brewed as a filter coffee, it reveals a soft, yellow-fruited sweetness, supported by chocolatey richness and a nutty texture. As an espresso, the fruit emerges with greater precision, accompanied by caramel notes that add structure and length to the profile. The result is a balanced, approachable coffee that combines precision and tranquility, emphasizing clean processing and sustainable agriculture.
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The Las Flores farm is located in the Jumaytepeque region of Santa Rosa, in southern Guatemala, near the small town of Cañalitos. The Sanchez family has farmed the land for several generations. Originally run as a subsistence farm, coffee became their main source of income starting in the 1990s. Jaime Sanchez Casillas, a trained agricultural engineer, returned to the farm in 2000 and introduced measures to conserve soil and water, reduced the use of pesticides and integrated shade crops such as banana, avocado and macadamia. The cherries are harvested at full ripeness, sorted, pulped, and fermented under controlled conditions. They are then dried for 18–20 days on raised beds. Export is now being handled for the first time via Semilla, opening up new access to international markets for the family.
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Sustainability
Our coffees are traceable back to the farm. We work with importers who share our values and focus on responsible cultivation and fair partnerships – with regard to environmental, social, and economic aspects.
Seasonality
We always buy our coffee seasonally. Our range changes several times a month to always roast the freshest beans. We want each coffee to highlight the specificity of its terroir.
Craft
Roasting is a craft and that's how we practice it. Our roasting team around the German Roastmaster of 2018, Kilian Seger, invests a lot of time in profile development and quality control.
OUR ROAST STYLES
