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Pampojila - Guatemala
€16.90
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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- Flavor: Red Apple, Gummy Candy, Rooibos (Filter); Almond Croissant, Blackcurrant (Espresso)
- Process: Natural
- Variety: Ruiru-11
- Origin: Col. Pampojila, Dep. Solola
- Importer: Brazilian Coffee Company
Harvest: 01.2026
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This coffee comes from Finca Pampojila in Guatemala and represents the agronomic skill in the production of modern specialty coffees in Guatemala. It is a Ruiru-11 variety, originally cross-bred in Kenya in the 1970s in response to devastating CBD epidemics. The classic Kenyan SL varieties are dominant in the paternal lineage, giving the new cross an outstanding cup profile. It has recently also been cultivated in isolated areas of Guatemala - and the results are promising! This coffee is representative of this, impressively reproducing the fruitiness and sweetness of its East African relatives - and also imparting a characteristic uniqueness due to the different terroir!
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Finca Pampojila was established in 1851 and has been under the umbrella of Agropecuaria Atitlán - or Agratisa - a company that operates several farms in the Guatemalan region around Lake Atitlán, since 2012. On a total area of 180 hectares, specialty lots of various varieties are cultivated and processed. Additionally, the Finca experiments with various processing methods - the classic Natural impressed us the most. We were able to get firsthand impressions of the work at the Finca in February 2026, when we visited it as part of our Origin Trip to Central America. In a joint cupping with Edgar, the Sales Manager of Agratisa, and Gloria, the head of the group's QC laboratory, the lot immediately caught our attention!
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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
