Further Details:

Grown in the highlands of Santa Bárbara, Huehuetenango, the Los Pinos Pacamara Microlot by Elmer Lopez is a shining example of Guatemala’s specialty coffee excellence. Nestled between 1,900 and 2,250 meters above sea level, Finca Los Pinos benefits from iron-rich volcanic soils and cool microclimates, ideal for slow cherry maturation and complex flavor development. The farm, managed by Elmer Lopez as part of the renowned Vides 58 family group, spans approximately 24 hectares and hosts around 57,000 coffee trees, primarily traditional varietals like Pacamara, Bourbon, and Caturra.

This microlot is a natural process using an intricate multi-stage fermentation process. Ripe cherries are handpicked and undergo a shaded dry fermentation for 24 to 36 hours, followed by a second wet fermentation lasting 15 to 30 hours. The coffee is slowly dried on patios for 16 to 17 days, with regular turning to ensure even development. The result is a vibrant and fruit-forward cup profile with notes of Pralines, Cocoa, Cooked Pineapple, sweet lime, green grape, and soft florals. It features a silky medium body and wine-like acidity, making it ideal for filter brewing but also distinctive as a bright, nuanced espresso.

Elmer Lopez and the Vides 58 team are known not only for their precision in coffee processing but also for their commitment to sustainability and community development. Their legacy includes investment in local education, agronomic support for farmers, and long-term traceability practices that honor both quality and people. This microlot reflects the harmony of terroir, varietal expression, and human care—delivering a cup that’s as thoughtful as it is exceptional.