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Mariano Cardona 36h fermentation lot - Canalaj, Huehuetenango


Guatemala Espresso & Moka Pot

Mariano Cardona 36h fermentation lot - Canalaj, Huehuetenango

The perfect coffee for espresso with a full and silky body and notes of dark chocolate, grapefruit, and hints of flowers

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Mariano Cardona is a second-generation farmer in the prestigious Huehuetenango coffee region of Guatemala. Located near Concepción Huista, Mariano's Canalaj Farm bears the same name from the suburb in which it is located.

Mariano served for years in other farms as a hand-worker, and, over time, he managed to save enough money to buy his own plot. From that moment on, coffee became the only source of sustenance for his whole family, who grows coffee with him at Canalaj Farm. Mariano Cardona and his family have accumulated 15 years of experience in the field, improving their practices and processes year after year.

The varieties cultivated in the farm are Caturra and Bourbon, which grow in the shade of Inga plants and other fruit trees.

Mariano makes three hand-picking passes, about one week from the other, to ensure that only the ripest cherries are harvested. The cherries are de-pulped on the collection day and are fermented in water within plastic tanks for about 36 hours. The containers are non-hermetically closed. According to Mariano, the cover provides a more stable temperature, which translates into a more uniform fermentation. After fermentation, the beans are first washed and then left to soak in clean water. The coffee is finally dried on a patio under the sun for approximately 7 days.

It is a perfect coffee for espresso or moka pot extraction, with a full and silky body and notes of dark chocolate, grapefruit, and hints of flowers.


Minimum resting period: 10 days from roast date.

Huehuetenango - Concepción Huista
Canalaj Farm
1710 - 1745 masl
Caturra, Bourbon
Processing method
Washed, 36h fermentation, dried on patio
Medium, crafted for espresso and moka pot
Tasting Notes
Dark chocolate, grapefruit, hints of flowers

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