Marvin Lopez owns Piedra Azul (Spanish for “Blue Stone”) farm in Jacaltenango, Guatemala. Lopez described Jacaltenango as a very special place, home to an immaculately preserved and unexploited ecosystem. The soil here has high concentrations of sulfur, boron, and iron, lending many of the rocks the blue tone after which the farm is named. Marvin has been growing coffee on Piedra Azul since 2005. He grows Caturra, Sarchimor, and Bourbon varieties and co-plants with native Chalum, Inga, and cypress trees for shade and moisture retention.
Marvin has fermentation and drying facilities on his farm. He first ferments the cherries in nylon bags under shade for 24-36 hours, depending on weather. The coffees are separated using the floating technique, then pulped, after which they go through a second fermentation for 24 hours in cement tanks. They’re dried in parchment for 12 days on patios, then transported via pickup truck to the collection center in Jacaltenango a half an hour away.

We're finding a very well rounded cup in Marvin's coffee; Plenty of body with warming flavors like walnut and dark chocolate, with a surprisingly clean acidity reminiscent of white grape, and a citrusy/piney quality similar to juniper berry.

Location: Jacaltenango, Huehuetenango
Farm: Piedra Azul
Elevation: 1,550-2,100 masl
Varieties: Caturra, Sarchimor, & Bourbon
Process: washed

Our Flavor Notes: White grape, juniper berry, walnut, dark chocolate

Net Wt. 12oz / 340g
100% SPECIALTY GRADE ARABICA COFFEE

ROASTED AND PACKED AT HEARTWOOD ROASTERY, CHAGRIN FALLS, OH