Nagare Exclusive Espresso: Godolfredo Cano | Guatemala

More about Godolfredo and his coffee:

Andres Godolfredo Cano is a second generation coffee producer based in the town of San Antonio Huista in Guatemala's famous coffee growing region – Huehuetenango. The region is situated in the Western highlands of the country and sharing a border with Mexico. It is the only non-volcanic growing region in Guatemala, but its high altitudes and cool climate contribute to distinctively winey and well structured coffees. 

We are delighted to be roasting this year’s harvest from Godolfredo’s Buena Vista exclusively to our friends at Nagare Coffee.

Godolfredo lives and works with his family just outside of San Antonio Huista town, in close proximity to the purchasing point of Primavera Coffee - our export partners in Guatemala. There is a plot of land planted with coffee directly next to the house and the family also has another plot located further away in higher altitude. On average their yearly production is around 35 bags (bag = 69kg) of exportable coffee. The high altitude plot is aptly named Buena Vista - Beautiful View - and it is where this lot comes from. The farm spreads over around 2 hectares of land at around 1700 masl and it is planted with a mixture of Arabica varieties including Caturra, Bourbon, Pache & Catuai.

Godolfredo is a very driven producer who cares deeply not only about great quality of coffee but also about protecting the precious natural resources in his region that sustain the livelihoods of many coffee farmers.

As he explains, “coffee is the passion of my life and I do not mind investing in order to see healthy plants and trees. I want to keep on working with coffee while I can and inspire the other generations to do so as well”.

Similarly to many producers in the area, the family have their own small wet mill just outside their house equipped with a de-pulper and a fermentation tank to process coffee with the traditional washed method. Due to the fact that Buena Vista is a bit further away from the house compared with their other parcel, Godolfredo has developed a particular variation on the classic washed processing method. During harvest ripe cherries are selectively picked and placed in clean plastic containers where they are stored before being de-pulped the following day with a small amount of water. Lately they have been leaving the coffee to ferment for 2 days after de-pulping, before removing any floaters, washing the parchment and finally drying it on a patio for about 5 days.

This year marks the third season of featuring Godolfredo’s coffee in our offering and we are excited to be roasting it for filter brewing this time. We love this coffee for its creamy and coating body and super drinkable character. In the cup we get notes of milk chocolate, ripe pear and caramel. Super tasty everyday brew with lots of character.

As with all our Guatemalan offering this lot is sourced with the help of our partners Primavera Coffee.