Roasted for filter: Best enjoyed as a pour over, without milk, to allow the subtleties of the light roast to emerge.
The Maragoype varietal was discovered on El Limonar farm in 2016 when our green bean buyer, Jan, noticed the Maragogype coffee plants spread all over the large farm. Jan asked Rogelio if he could separate the Maragogype variety for Bailies. To our surprise, he did just that and gave us a small quantity of the Maragogype beans, which were terrific and immediately became one of our bestselling coffees.
Rogelio decided to experiment by planting and growing different varieties, such as this small lot of a Pacamara variety (a cross between the maragoype and pacas). A few short years later, these Pacamaras were yielding outstanding quality, and the results speak for themselves. This natural processed coffee placed highly in the Cup of Excellence competitions and became one of Guatemala's best coffees.
As traditional in the Huehuetenango region, all coffees are processed as washed. Natural coffees take longer to dry, and the cherries would go mouldy in the cold and humid conditions of the mountains. Through his drive to innovate, Rogelio built three greenhouse style static drying tents. Thanks to these dryers, Rogelio has shown that his farm can produce some of the highest quality natural processed coffees in Guatemala.
El Limonar farm (The lemon Grove), in the mountains of Huehuetenango, was named after the abundance of lemon trees growing on the coffee farm. The land was acquired by our farming partner Rogelio Aguirre Gálvez in 1955. Today the farm is run by third generation of the Aguirre family –Rogelio Jr, with the supervision of his mother, Dona Rosa Maria Ovalle Mont.
Read more about our souring trip to Guatemala here
All our coffee beans are roasted locally on site in Belfast, Northern Ireland by our expert team of roasters.
Our speciality coffee can be purchased as whole bean or ground for your preferred brew method.