Guatemala El Palmar La Nueva Montana

From: 14,50

Those who have been dabbling in the realms of specialty coffee for a while will know that whilst the origin and terroir of a coffee influence the taste profile of a cup foremost, processing can really make a coffee pop out like no other. Antonio, the producer of this coffee followed an experimental processing course in 2022, learning more about creating that extra pop. With this knowledge he elevated this lot into realms rarely reached. Among the riches we found notes of floral strawberry jam and clementine, bright like sparkling white wine and rich like sugar cane.

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  • Origin: Guatemala
  • Region: Fraijanes
  • Town: El Palmar
  • Farm: La Nueva Montana
  • Farmers: Antonio Gonzalez & Eby Aracely Samayoa
  • Crop: 2023
  • Altitude: 2300m
  • Variety: Catuai
  • Processing: Anaerobic Extended Natural

A note from our supplier, Primavera:

Antonio and his wife, Eby Aracely Samayoa, have worked hard to fine-tune their processing practices in order to have the best possible product. Their dedication has helped take their coffee quality to the next level, and the results are in the cup! What does the future hold? In the future Antonio is interested in developing his agronomic practices. Antonio also wants to provide support to other producers in the region who can’t afford costly farm inputs. He wants to make the supplies accessible and more affordable for producers.

“Together we take care of the environment in order to avoid any contaminations. Producing honeys and naturals is a very important way for us to improve our income and the wages for those who work for us. Production of these special coffees also allows us to know our product better. We really want to support our children so they are able to study in a university,” Antonio and Eby explain.”

Back in 2022, Antonio attended a course to learn more about processing and experimental processing in coffee. Armed with this new knowledge, Antonio and Eby set out to produce some experimental coffees this year. Arcoiris processing info: After the cherries are picked, they are placed into clean sacks; the sacks each contain 100 pounds or less of coffee cherries. The sacks are sealed to limit the cherries’ exposure to oxygen. Then, the coffee is left to undergo a fermentation at a temperature of 25 degrees celsius; the fermentation lasts from 48-54 hours. After this extended anaerobic fermentation, the coffee cherries are removed and placed upon raised beds. The drying lasts 17 days, and then the pods are removed and stored until they can be delivered at our dry mill.

Our coffee comes in craft paper bags which contain a plastic liner on the inside to guarantee freshness of our coffee. Please dispose properly at your local plastic trash container. The Village Coffee is roasted fresh every week, and best consumed within four weeks after roast date. Store your coffee in a dry, dark and cool place, avoid the fridge.


Additional information

Weight N/A
Country of Origin


Processing Method

Aenorobic Fermentation, Natural


Small (250 gr-8.8 oz), Medium (340 gr-12 oz), Large (1 kg-2.2 lb), Big bag (2,5 kg-5.5 lb)

Grind Size

Ground for Espresso, Ground for Filter, Ground for French Press, Ground for Moka, Whole Beans