Cart Summary

Checkout now
  • ONLY FRESH ROASTS
  • ETHICAL FROM BEAN TO CUP

Add 2nd Bag and Enter This Code During Checkout for 10% discount.

-10%

Guatemala | Cup of Excellence, Finca Mama Cata Washed Gesha (Limited Production, Auction Lot)
Guatemala | Cup of Excellence, Finca Mama Cata Washed Gesha (Limited Production, Auction Lot)
Single Origin

Guatemala | Cup of Excellence, Finca Mama Cata Washed Gesha (Limited Production, Auction Lot)

Jasmine, Champagne, Lime Zest, Black Plum

Light

Dark

This washed gesha was a Cup of Excellence auction lot that we were able to acquire as part of a bidding group this year. It's pretty much everything we would hope for from such a high scoring and distinguished coffee. Bright floral aromas hit the nose when it is dry. The flavor profile has a bright character, with jasmine florals, champagne notes, and lime zest notes, though it also has a rich body of black plum sweetness. This is a complex and balanced coffee, and we feel privileged to have the small amount we have; we'll be sad when its gone and invite you to savor this one with us as we head into the holidays.

Regular price
FROM $30.00
Sale price
$30.00
Regular price
Sold out
Unit price
per 
WHOLE BEAN
  • ONLY FRESH ROASTS
  • ETHICAL FROM BEAN TO CUP

Finca Mama Cata, Acatenango Valley

For over 20 years, the Cup of Excellence (COE) competition has pioneered integrity and transparency in the coffee industry. The level of scrutiny that COE coffees undergo is unmatched anywhere in the industry. This means that the quality of COE coffees is also unmatched. Cup of Excellence works with farmers to give them the tools they need to improve the economic model of their farms with recognition and financial reward for their hard work and effort. The Cup of Excellence winning coffees and the National Winner finalists get sent to the Alliance for Coffee Excellence (ACE) for auction. Auctions are held once a year by country and truly feature the world's very best coffees. Auction prices are extremely high and reward farmers for their hard work and achievement of such phenomenal coffee. Finca Mama Cata is located in the Acatenango Valley, at a height of 6,000 to 6,500 feet above sea level, surrounded by 2 imposing volcanoes, with wonderful soils and microclimates. 11 years ago Max Fernando Perez Rios and his family set out to produce ultra-high-quality coffee, based on the knowledge of 4 generations of coffee producers and a tremendous passion for coffee. By 2015 the fruits of this venture became clear and Mama Cata has sought to become a model farm of quality and sustainability. "With all our heart we hope you enjoy this small batch of coffee that we have produced with great affection and passion..." The name of the farm is in honor of Max's mother, Candida... whom he affectionately called Mama Cata.

Finca Mama Cata, Acatenango Valley

For over 20 years, the Cup of Excellence (COE) competition has pioneered integrity and transparency in the coffee industry. The level of scrutiny that COE coffees undergo is unmatched anywhere in the industry. This means that the quality of COE coffees is also unmatched. Cup of Excellence works with farmers to give them the tools they need to improve the economic model of their farms with recognition and financial reward for their hard work and effort. The Cup of Excellence winning coffees and the National Winner finalists get sent to the Alliance for Coffee Excellence (ACE) for auction. Auctions are held once a year by country and truly feature the world's very best coffees. Auction prices are extremely high and reward farmers for their hard work and achievement of such phenomenal coffee. Finca Mama Cata is located in the Acatenango Valley, at a height of 6,000 to 6,500 feet above sea level, surrounded by 2 imposing volcanoes, with wonderful soils and microclimates. 11 years ago Max Fernando Perez Rios and his family set out to produce ultra-high-quality coffee, based on the knowledge of 4 generations of coffee producers and a tremendous passion for coffee. By 2015 the fruits of this venture became clear and Mama Cata has sought to become a model farm of quality and sustainability. "With all our heart we hope you enjoy this small batch of coffee that we have produced with great affection and passion..." The name of the farm is in honor of Max's mother, Candida... whom he affectionately called Mama Cata.

QUALITY YOU CAN COUNT ON

Growing

Farmer’s nurture coffee plants, navigating the challenges of changing weather and the coffee market

Harvest

Farmers hand pick coffee cherries as they fully ripen, sometimes having to make many passes to pick only ripe fruit

Milling

Coffee cherries are depulped (“washed”), dried, and sorted as green

Export/Import

Coffee travels from mill to port, over ocean to North American port, and is organized in a coffee specific (temp, humidity) warehouse.

Profiling

We develop a roast profile to achieve flavor dynamics (sweetness, acidity, body etc) that showcase what we love about each specific coffee

Savouring

You get the sensory experience of a coffee’s incredible aromas and flavors as you brew and drink what we and others have worked to create.

Planning / Forecasting

We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

Forward Contracting

We evaluate what we’re looking for in upcoming harvests as individual countries begin harvest and forecast purchase volumes

Preship Sampling

We receive small samples of coffees to roast and cup. We choose the best coffees of all we sample to approve for purchase.

Land Freight

Coffee travels from port, usually the West Coast, to our warehouse.

Production Roasting

We batch roast the coffee to be packaged, sealed, and sent directly to you

Why Does a Coffee’s Story Matter?

The story of coffee is a story of people all over the globe working incredibly hard to create this beverage we love so much. The story of a specific coffee - how it was grown and how the people involved in farming and transporting it were treated and compensated - is deeply ethical and inextricably tied to the coffee’s quality. Farmers can’t justify the cost, time, and labor required to make high quality coffee if they’re not compensated adequately for such a difficult undertaking. We take the stories of our coffees seriously out of concern for people and our love of coffee.

We specifically choose coffees and import partners based on quality and ethics. A wide range of ethical claims intended to offer quick peace of mind exist throughout the coffee industry, but we’ve found that the size and complexity of the supply chain don’t really fit into such convenient labels. Our approach is to work with farming and importing partners whose standards are oriented towards improving farmer well being through financial traceability, ever improving coffee quality, and sustainability.

What we're thinking about

Some of what we consider when sourcing and roasting

Why Roast matters?

Coffee is as complex as wine. It has the potential to have a wide array of flavors and aromas, varying levels of sweetness and acidity, and can possess body and flavors unique to the region and soil in which it was grown. These incredible characteristics can be destroyed by roasting or accentuated by it. We take account of many factors to roast each of our coffees with a tailored roast profile in order to develop this dynamic character in a way that creates a balanced yet interesting cup.

Washed, Natural - What Does Processing Mean?

Coffee starts as the seed of a small cherry-like fruit. Before it can be roasted coffee has to be processed - the skin and flesh of the fruit need to be fully removed and the seed dried. There are several ways that this can be accomplished. Two of the most common are “washed” and “natural” processing. Washed process coffee tends to have a more mild character because the skin and fruit are washed off of the seed before it is dried. Natural processed coffee tends to have a more wild and often very fruity flavor because the fruit is left on the seed for part of the drying process and some amount of natural fermentation occurs. We get excited about both washed and natural coffees. Have you tried both?

How elevation affects taste?

The elevation at which a coffee is grown doesn’t inherently make a coffee good or bad, though it can be used as an indicator of what quality to expect. At very high elevations, the coffee cherry is able to mature more slowly and a denser seed can develop. The density of the seed is important to us because a denser seed allows us to roast a more complex coffee. Along with the density, the elevation of coffee impacts its levels of sweetness and acidity and the flavor profile in general.

How to get the most of your cup?

What’s most important in a cup of coffee is that you enjoy it, whether brewed it with meticulously focused attention or poured it from a pot while you’re half asleep. Our coffee@home page has a lot to help you get the most out of your cup, but the first thing to do is to try a variety of coffees. Trying coffees from different origins will not only enable to you figure out exactly what you like, it will also increase your ability to perceive the complexity and nuances that make coffee such an incredible beverage. Let us know if you’d like any help selecting your next coffee to try or try out our Roaster’s Choice subscription to get a curated and seasonal variety.

Want to expand your knowledge? Check out La Barba Coffee Academy for all of our in-depth tips and tricks.

Never Run Out

Go easy on yourself & keep your favorites stocked. Subscribe now for the most convenient way to enjoy great coffee. We've got you covered - every 7, 14, 21, or 30 days.

Never Run Out

Go easy on yourself & keep your favorites stocked. Subscribe now for the most convenient way to enjoy great coffee. We've got you covered - every 7, 14, 21, or 30 days.