Paola Merida, Guatemala

Paola Merida grows the Bourbon and Pacamara coffee varieties on her estate, Finca Gardenia. Situated at elevations ranging from 1,900 to 2,100 meters above sea level, the 15-hectare farm is nestled in Aldea Piache within the Huehuetenango region. It is approximately a 45-minute drive from Huehuetenango City.

Paola distinguishes her coffees through innovative methods, exemplified in this Anaerobic Natural lot. The combination of anaerobic fermentation and slow drying intensifies the natural flavours of berries and apples, complemented by a black tea body that harmonises the entire profile.

She also cultivates a diverse range of varieties such as Bourbon, Pacamara, Pache, and Marsellesa. A portion of her farm serves as a protected forest area, fostering native plant growth, providing a habitat for local wildlife, and safeguarding waterways. Ripe cherries are carefully handpicked, undergo a 48-hour anaerobic fermentation, and are meticulously dried on raised beds and parabolic dryers for a total of 20-22 days. This meticulous approach underscores Paola’s commitment to quality and sustainability.

Optimal roast

Our roast profiles are all considered omni-roast — we believe the profile created for this coffee is just right, therefore roast adjustments are not needed for filter or espresso. Simply adjust your brew ratios to suit your taste.

Our recommendation

Please visit our brew guides for detailed information on how to brew your coffee. Additionally, if you would like to ask for a bit of extra help, we always welcome questions via email or Instagram where we can try and help you by text.