Guatemala
Detailed product description
Wow — this coffee from Finca Las Camelias is insanely sweet!!
Farm
Finca Las Camelias, located in the La Libertad region at an elevation of around 1,790 masl, spans 15 hectares. The coffee is processed and dried with great care — after washing and fermentation, it’s dried on a patio for about 14 days. During the first eight days, the coffee is turned every two hours to ensure even moisture and a stable flavor profile.
Tradition from Huehuetenango
The farm’s owner, Juan José Ariano Vides, continues a rich family tradition of coffee cultivation started by his grandfather, Jorge Vides, back in 1958 on Finca La Bolsa.
Juan has been growing and exporting coffee for over 20 years. Together with his mother, María Elena Vides — who oversees quality control and leads projects supporting women in coffee — they run the family business with passion and a commitment to excellence.
All Vides family coffees undergo cupping and profiling in Guatemala City, ensuring full traceability and consistent quality. Ongoing farm renovation, worker training, and meticulous attention to detail make their coffees a reliable symbol of craftsmanship and quality from Huehuetenango.
V60 Recipe
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Brew ratio: 1:15
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20 g coffee
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Grind: 24 clicks (Comandante)
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Brew time: 2:40
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Water profile: GH 5, KH 3, 94 °C
Method:
Pour 60 g of water over 20 g of coffee and let it bloom for 40 seconds.
Slowly pour another 120 g of water in circular motions.
When the previous pour has almost drained, add the final 120 g of water — again slowly and in circles.
Total extraction time should be around 2:40.
Don’t hesitate to experiment — adjust the grind (if bitter notes dominate, go coarser; if the cup tastes flat or watery, go finer) or play with the brew ratio.