Guatemala Las Mercedes (Red Bourbon) Espresso

Creamy like a vanilla milkshake. Sweet currants, mild peach iced tea acidity and a lingering, silky finish.

  • Info

    With family roots extending as far back as 1851, Finca Catalán de Las Mercedes has been the home to a multitude of plantations including cotton, rice, and avocados, while maintaining bountiful Red Bourbon coffee tress amongst the diverse forest and regional microclimate.

    A pioneer of the coffee trade in Guatemala, Catalán de Las Mercedes was originally owned and operated by Don Francisco del Rosal Marquez, and has been handed down from generation to generation. Today, the farm is owned and managed by Marquez’s great-great granddaughter, Ruth Maria de Los Angeles Martinez de Hammond, and her son Nicholas. Ruth and Nicholas have implemented new and improved agricultural techniques to the farm, whilst introducing Heirloom Ethiopian and Tequisik varieties to grow alongside the Red Bourbon that has been growing at the plantation since 1851. The coffee at Las Mercedes continues to be a pioneer of coffee in the Guatemala region, and is as memorable as the rich family history of the farm, spanning over 150 years.

    In 1887, the farm was inherited by Don Franciso’s three daughters; Pilar Del Rosal Avila, Angela del Rosal and Mercedes Del Rosal de Martinez, with the youngest sister Mercedes being the only one focused on the agriculture of the plantation, introducing avocado trees to the farm which thrived alongside the coffee trees at Las Mercedes. In 1948, Mercedes handed down the farm to her only daughter, Rogelia Martinez del Rosal, who with her two sons, oversaw the worst period in the history of the farm.

    The family endured economic crisis and civil war in Guatemala, with the farm suffering from unattended plantations and a lack of supervision over the very few workers that remained at the farm during this period of hardship. It is extremely exciting to see how far this farm has come, and we are thrilled to be welcoming back this coffee from one of our favourite producers and region.

  • Technical Details
    • Producers: Nicholas Hammond
    • Processing: Washed
    • Varieties: Red Bourbon
    • Harvest: January - March 2018
    • Altitude: 1800 - 2000 masl
    • Region: San Martin Jilotepeque, Chimaltenango
    • Roasted On: Loring S35 Kestrel SmartRoaster
  • Espresso Recipe
    • 18.8g

      ground coffee dose

    • 27

      seconds brew time

    • 42g

      espresso shot yield

    • 94º

      brew temperature

    Our espresso recipes are developed on a La Marzoco Linea PB, using a Victoria Arduino Mythos One grinder. We encourage you to play around to meet your personal tastes and equipment setup.

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