Specialty Coffee Guatemala Pampojila Natural Sleeping Bag
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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
TECHNICAL DESCRIPTION
| Origin | Guatemala |
| Area | Atitlan |
| Cooperative/Farm | Pampojila |
| Microlot | Alex Herrera |
| Altitude | 1480-1800m |
| Variety | Caturra |
| Process | Natural Sleeping Bag |
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.
How to choose:
NITROGEN AND VACUUM
Our packages are all packaged in a protected atmosphere (first under vacuum and then we insert nitrogen), using this particular technology which eliminates oxygen in the package, the coffee remains fresh for up to 3 months after roasting.
ROAST
We roast in two different ways, dividing into two main groups, based on the type of extraction:
- Light: suitable for Filtro/Aeropress type extractions, or for those looking for a coffee with a note of strong acidity and many aromas.
- Medium: suitable for Espresso/Moka extractions, or for those who want a coffee with a much more intense flavor and a hint of bitterness.
GRINDING
There are dozens of different grindings, it can be said that each machine or equipment requires a specific grinding.
With us you can choose to buy ground coffee for Moka or Filter.
We have tried to summarize them as follows:
- Jug/Cezve:
- Espresso:
- Moka:
- V60 Filter:
- Chemex:
- French Press/Infusore:
HOW LONG DOES IT LAST?
Coffee has a limited shelf life when it comes to quality. Although the label may state up to 24 months, generally high-quality coffee loses most of its flavor and aroma within a few months. We recommend drinking it between 10 and 60 days after the roasting date (provided the bag has never been opened). Once the bag is opened, the coffee quality deteriorates quickly and aromas and flavor are lost within a few days. Unfortunately, the roasting date is not always printed, especially by larger companies. On our packages, you will clearly find it written on the back.
P.S. all our bags are vacuum-packed with added nitrogen, which extends the potential shelf life of the product.
How to do:
ESPRESSO
Espresso requires some precision rules:
- Quality coffee
- Recommended roasting within 30-40 days
- Fine grinding
- Water temperature around 90-92°
- A single dose of 8-9g (double dose of 15-17g)
- Extraction time approximately 25 seconds
The use of quality espresso machines (range from €600 and up) can ensure a better result.
Preferably are machines that also have a coffee grinder to grind "fresh" coffee
MOKA
The Moka requires a little attention:
- Use filtered or bottled water (NO TAP)
- Recommended roasting within 30-40 days
- Medium-fine grinding
- Fill the boiler with water without exceeding the valve
- Place the ground coffee into the filter without pressing or making any bumps, simply level it at the edge
- Place over medium heat
- Wait for the liquid to rise through the chimney, without letting it gurgle (TURN OFF AS SOON AS THE FLOW OF COFFEE BEGINS TO GO FAST AND COLOURLESS)
- Mix before serving
The Moka should only be washed with water and any neutral detergents (taking care to rinse carefully with water), never in the dishwasher or with abrasive sponges.
FILTER V60/CHEMEX
Filter or Chemex coffee requires precision in times and weights, some advice:
- Quality coffee
- Recommended roasting within 20 days
- Medium grind (medium-coarse for Chemex)
- Filtered or bottled water
- Water temperature of approximately 90-94° depending on the coffee used (generally those washed at higher temperatures)
- Approximately 15g of ground coffee for every 250g of water (Chemex at least 30g per 500g of water)
- Pre-infuse for 30-40 seconds by pouring hot water for double the weight of coffee used
- Pour the water in two or three steps as desired with a rotating direction, being careful not to create too much turbulence
- Contact/percolation time approximately 3 minutes (4-5 for Chemex)
A light roast is generally recommended for filter systems
AEROPRESS
The Aeropress requires some precision rules:
- Quality coffee
- Recommended roasting within 20-30 days
- Medium grind (or as preferred)
- Use filtered water or bottle
- Water temperature around 85-90°
- A dose of approximately 17g per 200-220g of water
- Pour water for pre-infusion of 30-40 seconds
- Mix with the appropriate spoon
- Then pour in the remaining water and close the cap
- Turn the aeropress upside down and press firmly but steadily until extraction is complete
- Total contact/infusion time 2-3 minutes
OTHER SYSTEMS
There are dozens of different systems for extracting coffee, we have summarized the main ones here but if you need to know how to do the others not on the list, contact us
