La Labor

About This Coffee

La Labor is a Geisha coffee grown at 1500 meters altitude in the heart of Guatemala City, Guatemala, produced by the fifth generation of the Francisco Adolfo Quezada Montenegro family, who have cultivated coffee for over 100 years. The farm also grows Bourbon, Pacamara, and Pache varieties. This Geisha is hand-harvested and undergoes anaerobic wet fermentation for 3 days, then dried for over 16 days. It has a SCA score of 86+, with an elegant, lightly acidic cup featuring notes of green apple, blackberry, and lemongrass.

Origin

Ciudad Guatemala (Guatemala)

Flavor Notes

Black Tea, Blackberry, Lemongrass, Green Apple, Melon, Toffee, Papaya, Panela

Roast Level

Medium Light

Processing

Anaerobic Washed

Typology

Arabica
Maragesha
LC

La Compagnie du Café

Romain Fabry traded his career as a lawyer for the world of specialty coffee, founding La Compagnie du Café in 2015 at 19 Rue Notre Dame de Lorette in Paris's 9th arrondissement. The space operates as a roastery, coffee shop, and brunch destination all under one roof, creating a multifaceted experience centered on artisanal roasting. Fabry sources his green beans through direct trade channels, prioritizing traceable single origins that tell a story of their terroir. Each batch is roasted on site with careful attention to preserving the distinct characteristics of its origin. The result is a neighborhood institution where the aroma of fresh roasting mingles with the energy of a bustling Parisian café.

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