Guatemala La Folie

Bursting with citrus, syrupy sweetness, and perfectly balanced cocoa, this year's La Folie is another winner. Clementine meets the palate with punchy brightness before dropping into the rich, caramel-like taste of Maple Syrup. Bakers Chocolate settles in the finish, bringing in a depth of flavor that balances the otherwise sweet cup. This coffee is on the lighter side, with a very approachable profile for anyone familiar with or just getting to know the world of specialty coffee.

The La Folie farm has been cultivating coffee for 50 years, meticulously caring for the plants to ensure they produce the highest quality. Mary Anne de Urruela owns the property, but since 2003 the farm has been managed by Luis Pedro Zelaya Zamora. La Folie continues to improve its processing techniques, with the most recent addition being greenhouses for drying. Drying the de-pulped washed coffee in greenhouses allows it to dry gradually in a controlled environment, and ensures a high level of consistency. Coffee from La Folie is consistently delicious, and we are excited to have it in our lineup.

This washed Guatemala La Folie from Cat & Cloud Coffee balances bright citrus character with rich, rounded sweetness. The producer crafts a coffee that moves between vibrant clementine and cocoa notes, anchored by deeper impressions of caramel, maple syrup, and baker's chocolate. Washed processing typically emphasizes clarity and acidity, elements that emerge here alongside the syrupy sweetness the roaster identifies. Guatemala's terroir, particularly regions like Antigua, is known for producing coffees with this kind of complexity—combining fruit-forward brightness with cocoa and spice undertones. This lot offers approachable sweetness without sacrificing dimension, making it a versatile choice for those seeking balance between acidity and body.