Guatemala El Pacayal

$23.50

In Stock, shipping within 24 hours.

Roast Style Espresso

Origin Sipacapa, San Marcos, Guatemala

Notes A clean, sweet espresso with stone fruit, honey and toffee, balanced by a smooth body and gentle acidity.

Process Washed

Certification ACO Certified Organic

Organic Certified
Chemical Free
Selective Hand Picking
Grown Under Shade

Fernando Francisco Perez’s young organic coffee farm, Finca El Pacayal, is located at 1,950 masl in Sipacapa, San Marcos. Fernando has farmed entirely organic coffee here since purchasing the land from his uncle in 2008, transforming what was once native forest into a vibrant agroforestry farm.

This lot is a blend of Caturra and Bourbon, selectively hand-picked at peak ripeness before being de-pulped on-site. The parchment is dry fermented for 18–24 hours, washed twice to remove the remaining mucilage, then dried on concrete patios for three to five days.

Producer Fernando Francisco Perez

Farm Finca El Pacayal

Farm Size 4.35 ha

Certifications Organic

Processing Washed

Drying 3–5 days on concrete patios

Variety Caturra & Bourbon

Fertilizers On-site compost made from coffee pulp, supplemented with purchased organic inputs

Harvest April 2026

Altitude 1,950 masl

Region Sipacapa, San Marcos

19.8 ground coffee dose

29 seconds

42g espresso shot yield

92.5 brew temperature

This recipe was developed on a La Marzocco Linea PB, using a Mazzer Major VP grinder. We encourage you to play around to meet your personal tastes and equipment setup.

“Agriculture should be integrated. There must be a balance between vegetation, animals, and coffee production.”

Fernando Francisco Perez established Finca El Pacayal as an organic coffee farm in 2008, after purchasing the land from his uncle Victor. Located at 1,950 metres in Sipacapa, San Marcos, the 4.35-hectare property had previously been maintained as native forest and a recreational area providing access to the surrounding peaks.

Seeking a new source of income for his young family, Fernando began integrating coffee into the existing landscape rather than clearing it for intensive production. Today, El Pacayal remains a diverse agroforestry farm where conservation, native shade and biodiversity are fundamental to how coffee is grown.

Fernando works alongside four permanent employees to manage soil health, plant nutrition and pests using organic methods throughout the year. Coffee pulp left after processing is composted and returned to the farm, alongside vermicast and manure sourced from neighbouring farms. Rainwater is also captured from roofs and stored for use on the property.

This approach deliberately prioritises the long-term health of the farm over maximum production. El Pacayal yields approximately half as much coffee per hectare as an equivalent intensively farmed property, leaving more room for native vegetation and wildlife while supporting the slow development of coffee at high altitude.

During harvest, cherries are selectively hand-picked at peak ripeness and pulped at Fernando’s small on-site beneficio. The parchment is fermented in concrete tanks for 18–24 hours, washed twice using clean water, then dried on concrete patios for three to five days, depending on the weather.

More than a decade of organic management, combined with El Pacayal’s high elevation and established agroforestry system, has made the farm a consistent source of distinctive, high-quality coffee. We are delighted to welcome Fernando and El Pacayal back to Dukes for another season.