Guatemala Paraiso - Single Origin Espresso

The Paraiso lot is produced by the Vides Family across their farms in La Libertad, Huehuetenango, as part of a long-standing sourcing relationship with Padre. The family’s coffee story began with Finca La Bolsa, established in 1958 by Dr. Jorge Vides, who planted Bourbon and Caturra while also maintaining a full-time medical career, including serving as Director of the National Hospital of Huehuetenango.

In 2001, production leadership moved to the second and third generations, marking a focused shift toward specialty coffee. The family’s second-place finish in the 2002 Cup of Excellence helped drive further investment in quality systems, traceability and long-term relationships with specialty roasters.

This lot is made up of Bourbon, Caturra and San Ramon. Bourbon and Caturra provide the classic sweetness and structure associated with Huehuetenango, while San Ramon, a compact Bourbon-derived variety, contributes concentration and depth.

Processing is washed, with a staged fermentation approach that adds complexity while preserving clarity. Cherries are hand-harvested at peak ripeness and fermented in bags for 36 hours before depulping. The coffee is then dry fermented for a further 48 hours, washed, graded and dried on raised patios for around 15 days, with regular turning to support even drying.

The result is a crisp and juicy washed coffee with a clear flavour progression — mandarin brightness up front, cherry sweetness through the middle, and a maple syrup, hazelnut and almond finish. Chamomile adds a gentle floral lift, giving the cup balance and elegance.

Huehuetenango’s high elevation, limestone and clay-mineral soils, and warm dry winds from Mexico help create the clarity, sweetness and structure this region is known for. In this lot, the Vides Family’s careful farming and processing bring that character beautifully into focus.