Ixlama

An exceptional and balanced mix of Bourbon and Caturra varietals, this lot is shade-grown for superior quality. After careful sorting, it’s milled at Transcafe’s Caserio Teogal Adea San Martin facility. There, the beans undergo sun-drying on cement patios before finishing in “guardiolas”—a time-honored coffee dryer, patented in Guatemala in 1872, that enhances consistency and flavor.

The culmination of work by over 100 family producers in the Guatemalan municipalities of San Pedro Necta and La Libertad in the department of Huehuetenango, a region known for rugged landscapes and high elevation.

The Ixlama, sourced by Dayglow, represents a classic expression of the Guatemala · Huehuetenango region. This specific lot features the Bourbon varietal, a plant historically celebrated for its balanced sweetness and complex acidity. While Bourbon is often recognized for its round mouthfeel and nuanced profile, the unique microclimates of Huehuetenango frequently contribute to the distinct character found in these high-elevation harvests.

When evaluating the cup, tasters often reference the flavor wheel to identify the specific aromatic compounds that emerge from this combination of origin and cultivar. Because Bourbon is a foundational variety in Central American coffee production, it serves as an excellent benchmark for understanding the terroir of the region. By focusing on the interplay between the varietal’s inherent traits and the specific growing conditions of Ixlama, this coffee offers a clear look at the traditional quality standards maintained by producers in this part of Guatemala.