guatemala - dona linda

the doña linda farm belongs to walter lemus and sits in nuevo oriente, in eastern guatemala — a region that stayed in the shadow of the better-known antigua and huehuetenango for a long time. the soils here are volcanic and mineral-rich, the climate humid and cool, the altitude 1200–1500 metres. under those conditions the bean ripens slowly and grows dense, earning the shb classification (strictly hard bean) — the guatemalan mark for coffee grown above 1200 metres.

the variety is catuai, a dependable central american classic with even sweetness and full body. it grows mostly on small plots under shade trees, which keeps the biodiversity intact and gives the cherry more time to develop.

picking is done by hand from december to march, selecting only ripe cherries.

after picking, the cherry is pulped and the mucilage is removed by fermentation and washing, so the bean reaches the drying stage clean. then the sun does the rest: patios or african beds, where the coffee dries slowly and evenly.

that is why there is no layer of fruit over the cup — what remains is a transparent, composed profile in which you can taste the altitude and the soil.

lemon, dried fruit, black tea.

it opens on lemon acidity — bright and precise, never sharp. dried-fruit sweetness follows, with black tea and a light tannic grip holding the background. a clean, balanced cup with medium body and a dry, elegant finish.