Origin
Guatemala
Region
Acatenango
Crop height
1650 m n.p.m.
Botanical variety
H1
Processing
Washed
Q score
86.75
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Speciality Single Origin

Guatemala La Soledad

14.50

Power Couple

Jola and Raul are a duo in coffee, business, and life. Raul manages the La Soledad farm – a family business. Jola handles export. Thanks to this couple, this coffee made it to you.

When it comes to multi-generational family businesses, clichés and cheesy statements are easy to throw around, but the fact is, coffee has been in the hands of La Soledad and Raul’s family for a hundred years. They keep improving processes, planting new varieties, and taking care of what they already have. La Soledad and El Lano are not just coffee farms (the latter also managed by Raul) – they are brands trusted by major roasters around the world, operating long before we even knew what coffee was.

This washed H1 is exceptional. H1 carries the gene of the African Sudan Rume variety, which, under the right conditions, can reveal citrusy and floral notes. Here, it does – a true star among coffees.

The author of the recipes and stories Dawid Zadara, Head Roaster warszawskiej palarni kawy HAYB Speciality Coffee.

Free delivery is available for all orders above 80EUR!

All orders placed before 2:00 pm are shipped on the same business day – this does not apply to products with the annotation “shipping in 48h” or “preorder”.

Available forms of delivery:
– pickup from HAYB roastery in Warsaw,
– courier companies: DPD, FedEx, GLS

Sensory profile

  • Milk chocolate
  • Red apple
  • Tangerine

We pack our Speciality Single Origin coffees according to their leading sensory profile – for ease of use, we have divided the flavors into 6 categories (5 + special) and scored them in each flavor category (below, 0-100).

Find out exactly what your coffee will taste like!

Floral 35
Berry 5
Nuts & chocolate 60
How to prepare coffe?

Guatemala La Soledad

Coffe
18g
Grinding
23. clicks (Comandante)
Water
300ml / 96*C
Pre-infusion
60ml / 40s
Time
2:45-3:00
Pour up to 150 / 300ml at 0:40 and 1:15, and end at 1:45. Stir twice with the pour-over after each sesh.
Coffe
17g
Grinding
27-30. clicks (Comandante)
Water
200ml / 96*C
Pre-infusion
-
Time
1:30 / 2:00
Reverse method. Pour 100 ml of water, add coffee and add the remaining 100 ml. Stir 5 times, spin and wait until 1:30.