Sweet euphoria from the Guatemalan highlands! The Slovak roastery Quickborn Roasterybringsyou a natural coffee that delivers a tropical summer right into your cup—and it’s only spring! Juicy mango, ripe papaya, and velvety nougat unfold from the very first sip and won’t let you rest until you order another bag. This coffee is proof that sometimes nature simply needs no experimentation.
The Finca Las Camelias farm spans 15 hectares in the La Libertad region of Huehuetenango, Guatemala, at an altitude of approximately 1,790 meters above sea level. Huehuetenango is one of Guatemala’s most isolated yet most prized coffee regions. Located in the northwest of the country and surrounded by mountain ranges, it enjoys a unique microclimate with significant temperature differences between day and night, thanks to the dry winds blowing in from the Tehuantepec Plateau in Mexico. It is precisely these conditions, combined with the mineral-rich volcanic soil, that create an ideal environment for the Caturra, Catuai, and Bourbon varieties to ripen slowly and evenly, a process that directly translates into the fruity complexity of each harvest. The farm’s roots date back to 1958, when Jorge Vides established the tradition. Today, it is run by his grandson Juan José alongside his mother María Elena, who oversees quality control and leads projects supporting women in the coffee industry.
Natural processing, in which coffee beans are dried directly inside the fruit, is one of the oldest and most demanding post-harvest processing methods. At Finca Las Camelias, drying takes approximately 14 days. During the first eight days, the beans are turned regularly every two hours to ensure even moisture loss and a stable fermentation process. This precise approach prevents the development of undesirable, overly fermented notes and fully develops the natural fruity flavor. The result is a cup that surprises with its clarity, natural sweetness, and perfectly balanced profile.