Guatemala Finca El Tarro
Guatemala Finca El Tarro
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Tasting Notes: Green grape, crisp apple, toasted hazelnut.
In the Cup
This coffee is elegant, comforting, and downright delicious — the kind of cup that perfectly blends comforting fruit with a nutty indulgence. Expect a sweet, balanced cup with creamy toasted hazelnut depth, and mellow apple and green grape-like acidity. Rich yet refined, it’s deeply satisfying and absolutely shines as a drip or pour-over.
For espresso-lovers, this is a great option. We found it to be very forgiving, extracting readily and tasting really nice in a wide range of parameters. In test shots on our lab setup (La Marzocco Linea Mini + Mahlkonig X54 grinder) the normale profile edged out the ristretto and lungo pulls by a narrow margin. Honestly, though, this is a fun one to play with and see where it aligns best with your palate. As an espresso, this coffee is more intensely chocolaty than nutty and tart green grape dominates the fruit profile. The winning recipe was 17g dry coffee : 35g espresso : 22 seconds.
Origin
This coffee comes from the steep, biodiverse mountains of Sacchumba, Tectitán in Huehuetenango, one of Guatemala’s most celebrated coffee-growing regions. The area’s clay-rich soil, cool mountain climate, and incredible altitude create the perfect environment for slow cherry maturation and exceptional cup clarity.
Producer
Meet Jaime Moralez Pérez, the steward behind Finca El Tarro. Fourteen years ago, Jaime planted his first coffee bushes on a small 0.88-hectare plot high in the mountains of Sacchumbá. He named his farm El Tarro after a native plant that grows there — a symbol of how closely his farm is tied to the land itself.
Originally a tomato grower, Jaime turned to coffee after realizing how well the altitude and soil favored the crop. With the help of his family, he has transformed El Tarro into a thriving small farm known for its careful cultivation and consistent quality. Over the years, he’s replanted trees, added shade cover, and fine-tuned every stage of processing — from hand-picking only the ripest cherries to managing fermentation and drying with precision.
At El Tarro, cherries are depulped with a disc pulper, fermented for about two days, then washed and sun-dried on patios. The result: a coffee that captures both Jaime’s deep dedication and the highland terroir of Huehuetenango — bright, sweet, and beautifully expressive.
