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Paya - Guatemala

Almond / Raisins / Vanilla

Finca Paya is a small coffee farm nestled in the highlands of Huehuetenango, western Guatemala. Paya means ‘birth of the river’ in the local Popti Mayan language. It is named after the mountainous area where the river originates. Owned by Nery Pablo and his wife Maria this small farm is only 1 hectare in size. But what it lacks in quantity, is made up for in quality. After joining the El Sendero Co-operative, they were able to access educational workshops and specialist agronomy knowledge.This has enabled them to boost both productivity and coffee quality.

The coffee is depulped and dry fermented at the producer’s artisanal wet mill. After a 32 hour fermentation, the coffee is washed and then placed on the patio to dry for 6 days under the watchful eye of Nery’s wife. She takes the leadership role in the processing and drying of the coffee.

This attention to detail means plenty of flavour – we get raisin sweetness, smooth vanilla and sweet almond notes as the cup cools.

Producer: Nery Pablo

Origin: Huhuetenango, Guatemala 

Altitude: 1,550 - 1,600 masl

Varietal: Caturra, Bourbon

Processing: Washed

Brew: Aeropress / Espresso