Guatemala Sarai Jimenez from the Canadian roaster September Coffee is exactly the kind of coffee that surprises with its clarity and, at the same time, its incredibly smooth flavor profile. In the cup , the sweetness of vanilla beans unfolds first , gradually complemented by a juicy citrus note reminiscent of lime and mandarin. The entire profile is rounded out by the delicate nutty flavor of creamy cashews, which give the coffee a smooth and velvety texture from the first sip through to the long finish. The light roast beautifully highlights the natural sweetness and fresh acidity without making the coffee seem harsh or too light. The result is a balanced espresso with a creamy body and a clean, fresh finish, perfect for both everyday drinking and those moments when you want to truly savor every detail in the cup.
Producer Sarai Jimenez grows coffee in the Jumaytepeque area of the Santa Rosa region, specifically on the El Aguacate farm, located at an altitude of around 1,700 meters. He has been dedicated to coffee for approximately 45 years and has gained experience practically since childhood, when he learned to work with coffee trees and care for the soil in Guatemala’s mountainous conditions. He gradually began experimenting with different varieties, primarily Red and Yellow Catuai, to find the ideal balance between yield and quality in the cup. The Santa Rosa region is known for its volcanic soil, stable climate, and cooler nights, which help the cherries ripen more slowly and result in a higher concentration of sugars in the fruit. For Sarai, coffee is the main source of livelihood for his entire family, which is why he has long focused on the quality of the harvest and keeping the farm in the best possible condition for future generations.
The washed processinghere highlights the coffee’s clarity and precision. The cherries are pulped on the day of harvest using an eco-pulper, which consumes less water and allows for gentler processing. This is followed by a 36-hour dry fermentation in tanks or plastic bags, during which the sweetness and structure of the final cup gradually develop. The coffee is then dried for 16 days on raised African beds, remaining covered during the strongest sunlight to ensure even drying without over-roasting the beans. Thanks to this meticulous process , the resulting coffee has a very clean profile, with clearly defined acidity, a creamy body, and an elegant aftertaste that blends vanilla, citrus, and subtle nutty notes.
- Producer: Sarai Jimenez
- Altitude: 1,700 m a.s.l.
- Soil type: volcanic