Guatemala - Finca Los Pinos - espresso

we taste: malted chocolate, yuzu tart, anise

PROCESS: washed

REGION: huehuetenango

VARIETAL: bourbon, caturra

ELEVATION: 1900-2250 masl

 

  Gracenote is happy to share yet another fantastic Huehuetenago to our menu; Finca Los Pinos via our friends at StoneX Specialty Coffee. Now available in both an espresso and drip profile!

In 2013, Renardo Ovalle planted coffee in several plots that he called Los Pinos because this region, due to its height above 2,000 masl, could be seen as large old pines.

It is located in Santa Barbara, a municipality near Huehuetenango, where rainfall is scarcer compared to other regions of Huehuetenango. The varieties that were planted with coffee were Caturra, Bourbon, and Pacamara. Something that began as an experiment resulted in a unique coffee due to its soil and height conditions

Huehuetenango has coffee-growing altitudes up to 2,100 meters above sea level, moderate temperatures, consistent rainfall, and volcanic soil, creating ideal conditions for the complex and interesting coffees we expect from the region. Coffee is harvested between January and April and usually arrives in the US around the beginning of July.

Gracenote Coffee offers this washed Bourbon from Finca Los Pinos in Guatemala's Huehuetenango region, grown between 1900–2250 meters. The roaster identifies malted chocolate, yuzu tart, and anise in the cup—a combination that bridges cocoa sweetness with bright citrus edge and subtle spice.

Washed coffees tend toward clarity and acidity, letting terroir and varietal character shine through. This espresso format concentrates those characteristics, making the interplay between the chocolate body and tart, aromatic top notes particularly pronounced in shorter pulls. The Huehuetenango region's volcanic soils and elevation contribute complexity that Bourbon's balanced genetics can express distinctly.