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.

Melbourne Specialty Roasting

Proudly roasted in Ravenhall, West Melbourne, where precision meets creativity. We roast both classic origins and fruit‑forward co‑ferments, developing each profile for clarity, sweetness and a clean finish. Freshly roasted, shipped fast.