Lake Atitlán’s Single Origin Microlot coffees are some of the most distinctive in Guatemala due to the region’s high-altitude volcanic soil, unique microclimates, and traditional farming methods. The coffees from this area tend to be bright, complex, and clean, often exhibiting floral and fruity notes with a balanced acidity.
Single Origin Microlot Guatemala Coffee
Varieties and Their Flavor Profiles
1. La Voz (Certified Organic) – San Juan La Laguna
- Variety: Bourbon, Caturra, Typica
- Taste Notes: Bright citrus acidity, chocolate undertones, and a smooth, well-balanced body.
- Processing: Fully washed, sun-dried on patios.
- Specialty: One of the few organic-certified coffees in the region, produced by a cooperative with strong sustainability practices.
2. Caffe Los Marie’s – San Juan La Laguna
- Variety: Bourbon, Caturra
- Taste Notes: Notes of caramelized sugar, dried fruit, and orange zest with a velvety mouthfeel.
- Processing: Fully washed, sun-dried.
- Specialty: A family-run micro lot with meticulous processing to enhance sweetness and balance.
3. Café San Juan – San Juan La Laguna
- Variety: Bourbon, Typica
- Taste Notes: Floral and tea-like with hints of jasmine, peach, and honey.
- Processing: Washed, with extended fermentation for more complexity.
- Specialty: Known for its clarity and delicate flavor, making it ideal for pour-over methods.
4. Manue Marvin – San Pedro La Laguna
- Variety: Bourbon, Pache
- Taste Notes: Rich cocoa, nutty tones, and a silky finish.
- Processing: Semi-washed (honey process), adding a touch of natural sweetness.
- Specialty: The honey process gives this coffee a deeper sweetness and creamy texture.
5. Mayan Ceremonial Cacao (Included in Microlot Packages)
- While not a coffee, this single-origin cacao from the Lake Atitlán region has deep, earthy flavors with hints of dried cherry, spice, and warm vanilla, making it a perfect pairing with the coffee selection.
What Makes These Microlots Special?
- Grown at High Altitudes (1,500–1,800m) → Slower cherry maturation for enhanced complexity.
- Volcanic Soil → Infuses the beans with mineral-rich nutrients, leading to brighter acidity.
- Traditional Small-Batch Processing → Maintains the integrity of each coffee’s unique flavor profile.
- Rare & Limited Production → These coffees are not mass-produced, making them highly sought after.
Roasting Suggestions for Lake Atitlán Single Origin Microlots
Each of these Lake Atitlán microlot coffees has unique characteristics that can be optimized with different roast levels. Here are my roasting recommendations based on their flavor profiles:
1. La Voz (Certified Organic) – San Juan La Laguna
Varieties: Bourbon, Caturra, Typica
Flavor Notes: Bright citrus, chocolate undertones, smooth body
Suggested Roast: Light-Medium (Roast, 405–415°F / 207–213°C)
- Why? A light-medium roast will preserve the vibrant citrus acidity while allowing some caramelization for a balanced sweetness.
- Roasting Tip: Slow down the Maillard reaction phase slightly to develop the body without muting the citrus notes. Extend development time post-first crack to enhance chocolate undertones.
Best for: Pour-over (Chemex, V60), Cold Brew
Lake Atitlán’s Single Origin Microlot
2. Caffe Los Marie’s – San Juan La Laguna
Varieties: Bourbon, Caturra
Flavor Notes: Caramelized sugar, dried fruit, orange zest, velvety mouthfeel
Suggested Roast: Medium (415–425°F / 213–218°C)
- Why? A solid medium roast caramelizes the sugars to enhance the caramel and dried fruit notes without overdeveloping the acidity.
- Roasting Tip: Increase heat slightly before first crack but reduce airflow to retain fruity aromatics.
Best for: French Press, Espresso
3. Café San Juan – San Juan La Laguna
Varieties: Bourbon, Typica
Flavor Notes: Floral, tea-like, jasmine, peach, honey
Suggested Roast: Light ( 400–405°F / 204–207°C)
- Why? A light roast preserves delicate floral and peach notes while maintaining clarity in the cup.
- Roasting Tip: Keep airflow high to avoid excessive heat, and allow a longer drying phase for optimal acidity balance.
Best for: V60, Aeropress, Filter Coffee
4. Manue Marvin – San Pedro La Laguna
Varieties: Bourbon, Pache
Flavor Notes: Rich cocoa, nutty tones, silky finish
Suggested Roast: Medium-Dark ( 425–435°F / 218–224°C)
- Why? A slightly darker roast develops the chocolate and nutty tones without introducing too much bitterness.
- Roasting Tip: Extend development time post-first crack for 10-15% total roast time to enhance body and smoothness. Avoid second crack for clarity.
Best for: Espresso, AeroPress, Moka Pot
5. Mayan Ceremonial Cacao (For Pairing, Not Coffee)
Suggested Roast: Low & Slow (230–260°F / 110–127°C, for 40-50 minutes)
- Why? Cacao requires a slow roast to enhance natural sugars without burning delicate cocoa butter.
- Roasting Tip: Stir frequently and avoid rapid temperature increases.
Best for: Traditional cacao drinks
Additional Roasting Tips for Lake Atitlán Microlots
High-Altitude Adjustments: These beans are grown at 1,500–1,800m, meaning they’re dense and require careful heat control. Start with high initial heat, then gradually slow down.
First Crack Timing: Aim for 8–11 minutes to first crack for a well-developed roast.
Cooling & Resting: Rest for at least 48–72 hours post-roast to allow degassing and flavor maturation.
Single Origin Microlot Guatemala Coffee
Single Origin Microlot Guatemala Coffee