Peak Ripeness: The Secret of Santa Rosa

Grown in the prestigious highlands of Santa Rosa, Guatemala El Boquerón is a celebration of patience, precision and terroir. The 250 smallholder farmers behind this lot follow a rare discipline: they only harvest between December and February, ensuring every Caturra cherry is picked at absolute peak ripeness. The result is a sugar concentration and flavour purity that few coffees can match.

This is filter coffee designed for clarity, vibrancy and fruit‑forward expression.

Tasting Profile: Tropical Fruit, Cherry & Strawberry

Because these cherries are hand‑picked at peak ripeness and processed naturally, El Boquerón delivers a vivid, multi‑layered cup:

• Tropical Fruit: Lush, exotic sweetness that anchors the cup
• Ripe Cherry: Deep, syrupy stone‑fruit complexity
• Fresh Strawberry: A bright, sparkling finish that shines in pour‑over brews

Tasting: Mind‑blowing notes of tropical fruit, cherry and strawberries.

The Natural Process: Sun‑Drenched Sweetness

While Guatemala is traditionally known for washed coffees, El Boquerón thrives as a Natural.

• Hand‑Sorted Precision: Only the deepest red cherries make the cut
• Slow Drying: Sun‑dried with the fruit intact for maximum sugar absorption
• High‑Altitude Terroir: At 1900 MASL, cool nights and volcanic soil create refined acidity and dense sweetness

Single Origin Details

• Origin: Guatemala
• Region: Santa Rosa
• Farm: El Boqueron
• Varietal: Caturra
• Processing method: Natural (Sun-dried for enhanced sweetness)
• Altitude: 1900 masl
• Roast Level: Light (Optimized for V60, Chemex, and Batch Brew)

Master Your Brew: MotoBean Filter Guide

To highlight the tropical and berry‑forward clarity, start with:

• Dose: 19g (freshly ground)
• Yield: 285ml
• Total Brew Time: 2:45

Roaster’s Tip: El Boquerón is known for its consistency. Use a steady circular pour to maintain even bed temperature. If the strawberry finish feels muted, try a slightly faster pour to lift the sparkling fruit acids.