This coffee comes from a lot called "Los Sauces" on the Sta. Sofia farm in Guatemala, planted at 1,500 meters above sea level under shade from Sauce trees. The farm uses a semi-technified system balancing organic fertilizers (coffee pulp and cattle manure) with slow-release chemical fertilizers. The region features well-defined wet and dry seasons with annual precipitation of 1,000–1,200 mm and clay-sandy loam soils. Lot #JP1 is processed using traditional washed method, including 48-hour fermentation, density sorting via siphons, and sun-drying on concrete patios for 12–15 days.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
