| Country | Guatemala |
|---|---|
| Farm | El Paraiso |
| Varietal | Arabica Bourbon Sidra & Geisha |
| Processing | Natural |
| Crop | March 2025 |
| Partnership | since 2022 |
| Flavour | Juicy & Exotic |
Fun - the bets of the best
Fun is the pinnacle of our offering. These are the best coffees that farmers produce on their farms, featuring exclusive varieties or experimental processes. Flavor-wise, they offer unique experiences for an extraordinary taste journey. Fun are the coffees that simply delight.
Fun is best enjoyed as filtered coffee, where the flavor profile of the coffee fully unfolds.
Filter Coffee Series
How does it taste?
Ondřej selected this coffee during our March visit to San Miguel. There, he tasted both the classic Bourbon and coffees from the highest part of the farm, where Urisar is experimenting with growing rare varieties. On the cupping table, two coffees stood out completely – a Bourbon Sidra with a pronounced body, violet aromatics, and strawberry flavor, and a Geisha with an elegant floral aroma and flavors of red apples and vanilla.
Both coffees were so scarce that there wasn’t enough of either for even a single batch. We couldn’t let them go, so we agreed to blend them. That’s how this Reserva was born – a juicy and exotic coffee with notes of tropical fruit, strawberries, and chocolate.
Urisar Ferneldy
Young and enthusiastic farmers are the future of coffee. More and more young people are leaving coffee farming because it is becoming increasingly difficult with changing natural conditions and low prices on coffee markets. Fortunately, this is not the case for Urisar Ferneldy, who believes that through specialty coffee, he can build a successful business. Thanks to the power of social media, his enthusiasm was noticed by San Miguel Coffees, and they began to collaborate with him and connect him with roasters who share a similar outlook on the world of coffee.
El Paraiso Farm
The farm has an area of 16 ha and is located on a steep hill at an altitude of 1800 - 2050 meters above sea level. Currently, in addition to the bourbon, typica and caturra varieties, he is trying to plant the popular SL 28, geisha, pacamara or even moka at the highest points of the farm.
We were surprised by how small is Urisar's coffee processing facility. There is a small processing station with two fermentation tanks in the backyard and a plot with 60 drying beds above the house.
Natural Processing
This lot was naturally processed in March of this year. The coffee cherries are harvested at peak ripeness and dried for two weeks on African beds in a thin layer. To ensure an even process and a clean final cup profile, the coffee is turned regularly during drying.
