Guatemala La Pampa Bourbon – 72h Anaerobic Natural

Ripe pineapple, white grape, and a deep cognac-like character shape a vibrant, intense, and unconventional cup. This Bourbon retains the variety’s natural sweetness and balance, while presenting them through a much fruitier, boozier, and more complex expression.

Anaerobic fermentation and slow drying create an energetic profile with a lightly sparkling impression and particularly interesting development as the cup cools. It is designed for those who enjoy modern processing, intense fruit, and coffees with a clearly distinctive personality.

Flavor Profile

• Main notes: ripe pineapple, cognac, and white grape
• Acidity: lively, juicy, and bright
• Body: medium to full, silky, and enveloping
• Aftertaste: long, fruit-forward, and lightly boozy
• Overall profile: vibrant, expressive, sparkling, and complex

Pineapple provides a tropical and juicy opening. White grape adds freshness and a more delicate fruit quality, while the cognac-like character brings depth, warmth, and an elegant fermentative nuance. A lightly sparkling sensation may become more noticeable as the cup begins to cool.

Origin and Processing

This coffee comes from Finca La Pampa, located in the volcanic region of Acatenango, Guatemala, and is produced by Francis Pérez. The farm has belonged to the Pérez family for five generations and is surrounded by rich biodiversity.

The coffee trees grow at 1,570 m.a.s.l., an altitude that supports gradual cherry maturation and good sugar concentration.

The Bourbon variety is known for natural sweetness, balance, and refined structure. In this lot, those qualities are transformed through carefully controlled experimental processing.

The cherries first undergo 72 hours of anaerobic fermentation in a sealed, oxygen-free environment. They are then slowly dried for approximately 25 days, giving the sugars and fermentation compounds more time to develop aromatic depth and complexity.

The result is an expressive natural coffee with tropical fruit, boozy character, and a clean underlying structure.

Why You’ll Love It

• Intense tropical fruit: ripe pineapple leads a juicy and expressive cup
• Boozy complexity: cognac-like character adds depth and warmth
• Clearly defined fermentation: intensity without completely losing the Bourbon structure
• Evolving cup: white grape and a sparkling impression become clearer as it cools

Ideal for

• V60: separates the pineapple, white grape, and boozy character
• Origami: highlights aromatic vibrancy and juicy acidity
• AeroPress: enhances body, sweetness, and fermentation depth
• Cold brew: produces a tropical, intense, and refreshing drink
• Modern espresso: for a concentrated, fruit-forward, and distinctive extraction
• Cupping or tasting: particularly interesting for observing its development across temperature changes

Technical Details

• Origin: Guatemala
• Region: Acatenango
• Farm: Finca La Pampa
• Producer: Francis Pérez
• Species: Arabica
• Variety: Bourbon
• Processing: 72h Anaerobic Slow Dried Natural
• Fermentation: anaerobic, 72 hours
• Drying: slow dried for approximately 25 days
• Altitude: 1,570 m.a.s.l.
• SCA score: 87
• Tasting notes: pineapple, cognac, and white grape
• Profile: vibrant, boozy, fruit-forward, and lightly sparkling

Summary

An intense and modern Guatemalan Bourbon with ripe pineapple, white grape, and cognac-like depth. Its 72-hour anaerobic fermentation and prolonged slow drying create a juicy, vibrant, and complex cup particularly suited to filter brewing, AeroPress, and modern espresso.