Chuito
Origin: Guatemala
Farm/Region: Chuito
Tasting Notes: Red Apple, Chocolate & Guava
Producer: Luis Pedro Zelaya Aguirre.
Varietal: Bourbon
Processing: Washed
Altitude: 1600- 1900 MASL
Roast Profile: Espresso
Recommended Recipe: 20-22g in/40-44g out/27-30 secs
About The Coffee: Chuito Farm is overseen by fourth-generation coffee producer Luis Pedro Zelaya Aguirre, one of Guatemala’s most respected figures in specialty coffee. His dedication to quality and innovation has earned him multiple Cup of Excellence awards, cementing his reputation as a leader in the industry.
Coffee from Chuito is processed at Bella Vista Mill (Beneficio Bella Vista), operated by the Zelaya family’s export company, Zelcafé. Renowned for its rigorous quality control, the mill employs carefully managed 24–36 hour fermentation cycles and closely monitored drying protocols to ensure exceptional cup quality and consistency.
The farm embraces advanced agronomic practices to address regional challenges such as coffee leaf rust (roya) and drought. Through shade-grown cultivation, targeted soil nutrition programs, and the preservation of native tree species, Chuito maintains a healthy ecosystem and stable microclimate that support both coffee quality and long-term farm resilience.
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Description
Origin: Guatemala
Farm/Region: Chuito
Tasting Notes: Red Apple, Chocolate & Guava
Producer: Luis Pedro Zelaya Aguirre.
Varietal: Bourbon
Processing: Washed
Altitude: 1600- 1900 MASL
Roast Profile: Espresso
Recommended Recipe: 20-22g in/40-44g out/27-30 secs
About The Coffee: Chuito Farm is overseen by fourth-generation coffee producer Luis Pedro Zelaya Aguirre, one of Guatemala’s most respected figures in specialty coffee. His dedication to quality and innovation has earned him multiple Cup of Excellence awards, cementing his reputation as a leader in the industry.
Coffee from Chuito is processed at Bella Vista Mill (Beneficio Bella Vista), operated by the Zelaya family’s export company, Zelcafé. Renowned for its rigorous quality control, the mill employs carefully managed 24–36 hour fermentation cycles and closely monitored drying protocols to ensure exceptional cup quality and consistency.
The farm embraces advanced agronomic practices to address regional challenges such as coffee leaf rust (roya) and drought. Through shade-grown cultivation, targeted soil nutrition programs, and the preservation of native tree species, Chuito maintains a healthy ecosystem and stable microclimate that support both coffee quality and long-term farm resilience.
