Bourbon & Caturra / Washed

Name: Bourbon &amp; Caturra / Washed
Brand: Finca El Naranjo
SKU: GT2601
Availability: InStock

REF: GT2601

This is our fifth year working with Jose from El Naranjo farm and we keep going back for the same coffee year after year. It became a favorite among European roasters with a smooth, balanced cup that you can enjoy all day, every day!

PROCESS:

Washed

ALTITUDE:

1550 m.a.s.l.

SCA:

86,5

CROP:

2026

Guatemala

Acatenango

Finca El Naranjo / Jose Moreira

€17.50 /kg

In Stock

€17.50 /kg

Total: €17.50

In Stock

*price incl. VAT

DISCOUNT PER QUANTITY

Discount per Quantity

Quantity kg	Discount	Price
5 – 10	3%	€16.98
11 +	5%	€16.63

*Price changes per quantity will be added in the shopping cart

SHIPPING

Our parcels are delivered via DPD courier. No matter which EU country you live in, we will deliver it to you.

DESTINATION	UP TO 3KG	UP TO 10 KG	UP TO 20 kg	UP TO 31,5 Kg	DELIVERY TIME
ZONE A (Czech Republic, Lithuania, Slovakia, Hungary, Poland)	€5,40	€6,60	€7,80	€10,80	2-5 days
ZONE B (Austria, Netherlands, Latvia, Germany, Belgium, France, Luxembourg)	€7,20	€9,60	€12,00	€18,00	3-5 days
ZONE C ( Croatia, Denmark, Portugal, Slovenia, Bulgaria, Spain, Ireland, Romania, Sweden, Italy, Estonia)	€9,60	€12,00	€15,60	€24,00	4-8 days
ZONE D (Finland, Greece)	€14,40	€19,20	€24,00	€36,00	3-7 days
ZONE E (United Kingdom, North Ireland)	€19,20	€21,60	€24,00	€31,20	5 days

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PAYMENTS

We understand the importance of flexibility when it comes to payments.

Payment method	Payment details
Credit Card	As soon as you confirm your order, you will be redirected to a page with your individual details required for a bank transfer. The payment will be processed by Tpay.
	The payment will be processed by Paypal.

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Bourbon & Caturra / Washed

Flavors
Roasting Tips
Producer
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€17.50 /kg

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Our coffee flavor profiles may vary as we consistently re-evaluate the quality of our coffees. Please keep in mind that coffee is an agricultural product, and its flavor notes can naturally evolve over time. Also, please remember that taste, especially in the context of such fragile product like coffee, is highly subjective! Our flavor notes reflect our individual interpretations during QC and shall be considered as guidance towards flavor groups rather than rigid and unquestionable coffee’s properties.

Roasting Tips

11.2%

Humidity

0.56

Water activity

Our Acatenango coffees usually tend to be pretty dense and compact. They ‘like’ more aggressive energy at the beginning of the roast compared to many other coffees, given that you want to achieve a similar roast time. Watch out for significant RoR crashes after the first crack – make sure you go into the development time phase with a relatively high energy as well.

Please note this is a general, not a specific tip. Each coffee tends to behave a bit (or a lot!) differently and should be approached individually. We highly recommend working with a colorimeter machine. Your local data, depending on your grinder, grind size and the way you prepare coffee surface for measurements, will be the most precise tool for your QC routine aside from cupping.

Finca El Naranjo, owned by José Moreira, is one of those rare farms where traditional coffee processing is still very much alive. After harvesting, the cherries are depulped and fermented for up to 30 hours on wooden floors before being washed through channels with clean water. The coffee is then carefully dried on patios for 7 to 10 days. We have been working with José since 2019, and his coffees have been remarkably consistent, delivering the classic Acatenango profile we look forward to every year. As a fun fact, José also produces honey and dairy products, which he sells locally, reflecting the farm’s deep agricultural roots.

Location: Acatenango/Cerro Balam Juyu

Altitude (MASL): 1550 m.a.s.l.

Varieties: Bourbon, Caturra, Typica

Processing method: Washed

Finca El Naranjo

The farm was founded by the Moreira Latour family in the year 1920 and it is located between the Fuego and Acatenango volcanoes and the Cerro Balam Juyu biological belt. Today, Jose Moreira, agronomy graduate of San Carlos university in Guatemala, continues to cultivate coffee with a passion and a quality focus.

The name El Naranjo was born from the fact that for more than 25 years oranges of different varieties were cultivated on the farm and they were recognized for its sweetness. To this day, the region provides excellent soil conditions and a unique microclimate and the coffee is grown under the shade of chalumes and gravileas trees, species native to the Acatenango region.