Guatemala - Los Papeles

About This Coffee

This coffee is from the Fraijanes region of Guatemala, specifically from El Palmar farm, grown at 1,550-1,800 meters altitude. Produced by Antonio Gonzales and Eby Aracely Samayoa from the 2023-24 harvest. The varietal is Catuai, processed using Natural Anaerobic method. The cherries undergo a short fermentation of no more than 14 hours in sealed plastic bags, then are soaked to remove floaters before being dried on raised beds for about 20 days. Flavor notes include vanilla, dehydrated cranberry, and papaya, with a creamy texture and good body. The coffee has a fruity and sweet character with soft acidity, balanced by a vanilla-like finish.

Origin

Fraijanes (Guatemala)

Flavor Notes

Vanilla, Papaya

Roast Level

Medium, Light

Processing

Natural Anaerobic

Typology

Arabica

Catuai

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Hola Coffee

Pablo Caballero and Nolo Botana had already built a track record in coffee when they launched Hola in 2016. The pair poured their accumulated experience into an operation built around quality, accessibility, and inclusivity. Coffee is roasted daily in small batches at the Sepulveda roastery in Madrid, ensuring beans are never more than a few days old at the point of sale. Their Lagasca location earned the number 12 spot on The World's 100 Best Coffee Shops 2025. Hola also runs an academy offering both its own certification and internationally recognized SCA credentials, alongside a podcast that has become a key part of the project. Seasonal coffees rotate through washed, natural, and experimental processes, producing a range from chocolatey depth to floral brightness.

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