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Guatemala Aguilar Family

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    Guatemala Aguilar Family
    • Country: Guatemala
    • Region: Palencia
    • Farm: San Patricio El Limón
    • Altitude: 1,600 MASL
    • Variety: Pacamara
    • Processing: Washed
    • Roasted for: Espresso & Filter
    Tasting Note: Raspberry, jasmine tea, praline and orange zest

    We're tasting bright, zesty, sparkling mouthfeel with notes of raspberry, jasmine tea and praline.

    Roast to Order:
    • Roast: Every Wednesday
    • Dispatch: 1-2 days after roasting
    • Whole bean only
    Recommended Recipes:

    20g:60g, 21-23 seconds, 94°C. (1:3 ratio)

    15g:250g, 3 pulses, 2:30-2:45 minutes, 96-98°C. (1:16.5 ratio) 

    Batch Brew:
    94-96°C. (1:16 ratio)


    This special 100% Pacamara micro-lot was grown and processed by the Aguilar family, on their stunning 150-acre farm, San Patricio El Limón, located near the small town of Palencia. The area’s high elevations, volcanic soil and rich, fertile landscape make for exceptional coffee production. First established in 1997, San Patricio has passed through three generations of the Aguilar family. Today, the farm is managed by Guadalupe Alberto Reyes Aguilar and his immediate family, who continue to focus on producing exceptional, high quality coffees with practices that are socially and environmentally sustainable. This particular lot is a 100% Pacamara micro-lot that produced just under a ton. Cherries are selectively hand harvested over many weeks and sorted before processing to remove any underripe or damaged seeds. They are then pulped and washed with cool, fresh water before being transferred to dry on patios. Once it has reached optimal moisture percentage it is bagged and placed in the farms wine cellars to rest before being prepared for export.

    Ickle Coffee

    ickle coffee is run by sisters, Rowena and Kate, with a focus on roasting exceptionally high quality specialty coffee, and a desire to only roast coffees they would love to drink everyday. All their coffee is sourced from ethical coffee importers who use sustainable practices and give back to the coffee grower’s communities and invest in the quality of their livelihoods as well as the quality of the coffee produced.

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