Finca La Hermosa

Born and raised among coffee plantations, Max Pérez was acutely aware of the risks and potential within the coffee industry. Driven to “make the coffee dreams come true,” he and his wife, Claudia, founded Finca La Hermosa in 2010. Situated on the slopes of the Acatenango volcano, the coffee farm benefits from fertile volcanic soils that nurture a diverse range of coffee varieties, including the Gesha, Caturra & Catuai showcased here. This coffee exhibits flavors of apricot and kiwi balanced with milk chocolate sweetness.

Pronunciation: FEENG-kah lah ehr-moh-sah

Produced by Max and Claudia Pérez, this lot from Finca La Hermosa highlights the distinct potential of the Acatenango region in Guatemala. As a Gesha varietal, this coffee is part of a lineage often celebrated for its delicate, tea-like clarity and complex aromatic profile. When evaluating such high-quality selections, roasters like Counter Culture Coffee focus on highlighting the inherent characteristics of the bean, which in this instance present as apricot, kiwi, and milk chocolate.

To better understand how these specific descriptors fit into the broader spectrum of coffee quality, enthusiasts often consult a flavor wheel. While Gesha coffees are frequently prized for their floral elegance, the specific profile of this harvest reflects the unique terroir managed by the Pérez family. By balancing the bright, fruit-forward notes of apricot and kiwi with the grounding sweetness of milk chocolate, this offering provides a nuanced look at the current output from this renowned Guatemalan estate.