Specialty Coffee Guatemala Pampojila Natural Sleeping Bag

A full-bodied sip of Guatemala signed by Alex Herrera. Notes of candied orange, vanilla, and chocolate in a soft and enveloping body. Comfort in a cup. Discover the Caturra Natural Sleeping Bag by Alex Herrera. A high-altitude coffee (1800m) with a perfect balance between citrus acidity and creamy sweetness. The excellence of 5 generations of coffee growers in a rare and sustainable Microlot. Try it now.

FARMGATE PRICE

FARMGATE PRICE: €9.48 (paid directly to the farmer)

The Farmgate price is ultimately the actual price paid to the farmer who originally produced the coffee. It is the most transparent price you can find.
To the Farmgate price, the following costs must be added before reaching the roastery:

• Packaging costs
• Handling costs at origin
• Logistics costs (shipping and customs duties)
• Handling costs upon arrival
• Customs clearance and phytosanitary inspection costs in Europe
• Internal transportation costs

SENSORY DESCRIPTION

GCB Score:87.00 points out of 100

Sensory profile: Round and sweet

Aromatic notes: Candied orange, vanilla, chocolate

Taste & Body: Medium acidity, round and smooth

TECHNICAL DESCRIPTION

FULL DESCRIPTION

The Maya called this extraordinary land Pampojilá "land where the misty clouds rise".
The Pampojilá plantation is rich in volcanic soil on the summit of the Atitlán volcano, which towers above Lake Atitlán, where the almost daily southern wind brings a moist cloud cover, providing natural shade to the coffee trees in the afternoon.
Pampojilá was founded and formally registered at the end of the 19th century. For over 150 years, the farm has produced coffee in the beautiful mountains south of Lake Atitlán and has been known for its high-quality coffees for many decades. In 2012, the Herrera family purchased the plantation and renovated it after the floods caused by Tropical Storm Agatha. Thanks to planting better Arabica coffee varieties, production, quality, and plant health improved rapidly.
The processing plant was modernized to improve coffee fermentation and drying. Pampojilá has a long history of excellence that the family strives to enhance and share for generations to come.

Alex Herrera: Tradition and Innovation in Guatemalan Coffee

Alex Herrera represents the fifth generation of a family of Guatemalan coffee growers, with deep roots in the mountains of the Atitlán volcano. Since childhood, he has been connected to the world of coffee, accompanying his parents in cultivation and processing, learning every detail that makes this bean unique. His technical training and international experience have allowed him to combine family tradition with new production and marketing trends, ensuring high-quality, traceable, and sustainable coffee.

His passion and leadership are reflected in a balance between love for the land and process innovation, strengthening the value proposition of the family coffees and preparing them to meet the demands of the global market. Every micro-lot produced by Alex and his family reflects respect for the environment, the community, and the history of coffee growing in Guatemala.

The Family Estates

This dedication is evident in every farm they cultivate:

• Los Andes: Acquired in 2024, it revives the history of a property linked to Panama since the 19th century. Today it combines tradition and modernity in producing exceptional coffees at the foot of the volcano.

• Pampojilá: Located on the upper part of the volcano, above the lake, it boasts volcanic soils and a natural mist that protects the coffee plants. Renovated by the Herrera family in 2012, it continues to offer coffee with a unique flavor and a rich century-old history

The Sleeping Bag process:

An opaque material that retains moisture is used. The process alternates phases of air exposure and phases of closure: when the coffee is uncovered and spread evenly, normal surface drying occurs; periodically, however, the coffee is carefully wrapped in the material, just like in a sleeping bag.

This technique greatly accelerates fermentation and helps preserve a high bean density. The result is an aromatic profile characterized by typical fruity and winey notes.