Guatemala - La Bendición
Guatemala - La Bendición
La Bendición is the kind of Guatemalan coffee that strolls in wearing a cosy jumper and a cheeky grin. First you get that fresh apple brightness - crisp, clean, a little “hello there”. Then comes the raisin richness, like someone snuck a tiny bit of fruit cake into your cup. And just when you think you’ve got its measure, the milk‑chocolate body and caramel finish wrap everything up like a warm blanket you didn’t know you needed.
A smooth melt‑in texture, and caramel finish to make you wonder why all coffee doesn’t taste like this.
What does it taste like? • Apple • raisin • milk chocolate • caramel
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It’s comforting, sweet, and dangerously easy to drink. The sort of coffee that makes you realise you’ve finished the cup without remembering the middle part.
It’s bright, sweet, silky, and endlessly sippable — Guatemala at its most charming.
From our flock to your mug, it's a coffee that knows it's good
Medium roast
Medium roast
All our beans are medium roasted to preserve their natural character and avoid the bitterness of over-roasting
The coffee
- Cup score: 83.75
- Varietal: Caturra, Bourbon & Catuai
- Process: Washed
- Altitude (masl): 2000
Meet the farmer
The farm is owned by José Gomez, who has been growing coffee in this region for the past 20 years, and operated by his son, who has the same name. The farm grows coffee alongside other crops such as corn, potatoes and tomatoes, and employs 15 workers.
Farm / Region
The farm of La Bendicion is situated at 1900-2100masl in Sansare, department of El Progreso. The climate here is sub-tropical rainforest, with an average rainfall of 1.800mm and soil that is a mixture of volcanic pumice and clay. Harvest here is between April and May and the cherries, once picked, are taken to Beneficio La Esperanza for processing.
The process
The cherries are run through depulpers, a crib and then into fermentation tanks. Fermentation generally takes between 12 and 36 hours depending on the density of the cherry, amount of coffee in the tank and, of course, the coffee itself. Beneficio La Esperanza is equipped with 12 tanks and the building is temperature controlled to ensure a consistent environment.
Once fermentation is complete, the coffee is washed and moved in water channels to the pre-dryers. These do an initial wicking away of moisture from the coffee and aid in the consistency of the drying phase. The coffee is then moved to one of the two large concrete drying patios.
Drying takes between 10 and 21 days, depending on the coffee and its intended purpose. Parchment is continuously moved on the patio to ensure even drying, and adjustments are made based on the coffee and the weather conditions. When it reaches the designated moisture percentage, it is moved to mechanical dryers to be finished. Here the moisture levels are fine tuned & the coffee is usually in the dryers for no more than three hours.
