About this Coffee
LA PAYA, GUATEMALA
We’ve combined two stunning small-lot Guatemalan coffees to bring you a bright, summer fling of a coffee with notes of cherry, dried mango, and goji berry.
ABOUT LA PAYA
When you find yourself tasting two great lots of coffee from totally different farms—both called La Paya but completely unrelated—and both with producers with the same last name, Pablo, but also completely unrelated—what do you do? You taste them together and make an even more special (and delicious) “La Paya” offering from both Santos Pablo and Alberto Pablo. Because it’s apparently destiny.
IT TAKES TWO PABLOS
Santos Pablo and Alberto Pablo both grow coffee in the Huehuetenango region of Guatemala, where high farm elevations bring sought-after flavor profiles full of great fruit and acidity. As yields from this harvest were low, we decided to combine Alberto’s Bourbon and Caturra coffees with Santos’ Caturra and Pache Verde coffees. We are proud to commit to the growth of Santos and Alberto’s farms by paying for the quality they work towards, even when yields are small.