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Finca Los Nisperos - El Chalun, Huehuetenango


Guatemala Espresso & Moka Pot

Finca Los Nisperos - El Chalun, Huehuetenango

No mystery, one of our favorite origins for espresso extractions, with delicious notes of maple syrup, toffee, chocolate, and grapes.

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It is no mystery that one of our favorite espresso extraction origins is Guatemala. This year we have chosen, as always, through blind cupping, a micro lot of specialty coffee from a small farmer in the Huehuetenango area, Edin Cano of Finca Los Nisperos.

Our roast profile, crafted explicitly for espresso extractions, shows classic, delicious notes of maple syrup, toffee, chocolate, and grapes, with a full body and a long aftertaste.

Edin is a second-generation farmer who bought this farm after learning all he could about coffee growing and processing from his father and older brothers.

Finca Los Nisperos, located in the town of El Chalun, near Concepcion Huista, occupies just over a hectare and produces only 35 bags of coffee per year. The coffee plants, a mix of the varietals caturra, catuaí, and bourbon, grow in the tallest plants' shade. Among such plants, the most common one is called nispero, hence the name of the plantation.

The specialty coffee was prepared according to the classic washed process. After the harvest, strictly manual, the cherries are selected to eliminate those that may be too or too little ripe. After a first wash, the peel and pulp are removed mechanically. Pulp residues are then completely removed from yeasts and bacteria by fermenting the beans in clean water. After a final wash, the beans are dried by sun exposure on the patio. These are turned frequently to avoid unwanted fermentation until the desired residual humidity is reached.

Minimum resting period: 10 days from roast date.

El Chalun, Concepcion Huista, Huehuetenango
Los Nisperos - Edin Cano
1675 - 1740 masl
Caturra, Catuaí, Bourbon
Processing method
Fully washed, dried on a patio
For espresso and moka pot
Tasting Notes
Maple syrup, toffee, chocolate, grapes

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