Guatemala Don Guayo

Bright and Clean with Notes of Orange and Milk Chocolate and a Bodied Caramel Finish

Don Guayo is a perennial favorite for good reason. A compact selection of the bourbon variety, Bourboncito, proves perfectly suited to the warm sandy slopes of Volcan de Agua. This is where the most focused producer on the volcano draws out perfectly balanced and structured flavors of both orange fruits and chocolates that are secured by the impeccable processing of the Zelcafe team at Bella Vista. 

For years, famed Guatemalan producer and exporter, Luis Pedro Zelaya has collected the best bourbon lots from small producers near Antigua to blend into specialty coffees marketed as the indigenous term “Hunapu”. In 2012 before Saint Frank even launched, we asked Luis Pedro to select the first Hunapu producer to be celebrated individually. He knew without question the most consistent individual in both production and quality, Eduardo “Guayo” Gomez, but he is better known by his neighbors and friends as Don Guayo, and for good reason. We’ve been faithfully visiting and partnering with Guayo coffee since that breakthrough and we are thrilled to see the same opportunities open for new Hunapu producers every year.

 

Producers

Eddie Gomez and Beneficio Bella Vista

Places

Ciudad Vieja, Antigua 

Varieties

Traditionally washed Bourboncito, Bourbon and Caturra

Terroir 

2 acres on gentle volcano slopes at 1650m Silty sand and volcanic ash with northern aspect 

Process

12hr fermentation in tank, mechanically washed Dried on covered and stacked rotated beds

Produced by Eddie Gomez and Beneficio Bella Vista, the Guatemala Don Guayo represents a classic expression of the Antigua region. This lot features the Bourboncito varietal, a plant selection often noted for its balanced profile and structural integrity. Processed using the washed method, the coffee undergoes a meticulous cleaning stage that typically highlights the inherent clarity and sweetness of the bean.

Roasted by Saint Frank Coffee, this selection showcases a profile defined by orange, milk chocolate, and caramel. While washed coffees are frequently celebrated for their clean acidity and refined finish, the specific interplay of these notes can be explored further using the flavor wheel. By focusing on the traditional techniques employed in Antigua, this coffee offers a focused look at how regional terroir and careful processing contribute to a consistent, approachable cup.