Pampojila. Cafe De Guatemala

About This Coffee

This coffee is produced by Alex Herrera at Finca Pampojilá in the Atitlán region of Guatemala, growing at 1,480-1,800 meters altitude. The farm sits on volcanic soil on the upper slopes of the Volcán de Atitlán, where afternoon cloud cover provides natural shade to the coffee plants. The Caturra varietal undergoes a natural anaerobic fermentation process for 300 hours, followed by outdoor drying using the sleeping bag technique. This results in a distinctive cup profile featuring red cherry, berries, pineapple, and dark chocolate notes.

Origin

Atitlán (Guatemala)

Flavor Notes

Pineapple, Dark Chocolate, Red Cherry, Berries, Plum, Lima, Banana, Fresa, Plátano, Jazmín, Miel

Roast Level

—

Processing

Washed, Natural Anaerobic

Typology

Arabica

Caturra, Bourbón

Buy from Roaster

Kima Coffee

Rabi Aouam trained as a barista starting in 2010, won the Andalusian Barista Championship in 2014, and began roasting commercially in 2018 without a fixed space. By 2021 he had a roastery and tasting room in the center of Malaga, and the operation quickly gained momentum. Kima was named Best Specialty Coffee of Spain in 2024 and ranked in the top 100 coffee destinations worldwide by Neodrinks in 2025. Rabi works exclusively with 100% Arabica specialty coffee, hand roasting each batch and selecting from a wide range of origins that includes rare varietals like Geisha from Colombia and Wild Orchid Liberica from Vietnam. An in house academy trains professionals from the hospitality sector, with baristas traveling to Malaga specifically for the courses. The philosophy is direct: flavor, traceability, zero artifice.

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