Los Ancestros

Taste Notes: Forrest Berries, Biscuit, Creamy
Regular price £8.50

Bag Size
Grind Type

Why this coffee?

Our tasting notes say forest berries, biscuit and creamy. We could have easily said a rich body full of sweetness, a note of shortbread, hobnobs and milk chocolate, with a gentle and subtle aftertaste of forest berries and strawberry. We enjoy every mouthful.

This coffee makes the perfect espresso, flat white and milk drinks. Due to the rich body, anything around the classic 18g in, 36g out will work well, but if you fancy a bit more berry, tighten the grind every so slightly.

As a filter, it will be a perfect everyday drinker, but don't expect a super light roast head juicy head turner. Aeropress, Cafetiere, and Cleverdripper - this is one for you. 

The Coffee

Region: Huehuetenango
Owner: 13 small-scale producers
Varietal(s): Bourbon, Caturra, Catuai
Processing method: Fully Washed
Elevation: 1,300- 1900m

The Story

Los Ancestros coffee grows along the mountains that surround the Mayan archaeological site, Zaculeu, in Western Guatemala. Huehuetenango’s past is marked by an intense history, beautiful temples, and ancient civilizations that are reflected in the intense fruity notes of Los Ancestros. In Huehuetenango, we work with around 13 coffee growers that contribute to this community blend and produce coffees with strong red fruit, lime, honey, and vanilla notes. The variety of microclimates, combined with the diversity of altitudes within the region, and the passion of these coffee growers make it possible to produce amazing coffees.

The coffee producers that contribute to Los Ancestros have medium-sized farms. The average size of farms in the region is 14.5 hectares and their productivity is around 1,828 kg of cherries per hectare. Coffee growers in this region are innovators, they love to try new processes, new varieties, and new ways of doing things to achieve better prices. 

What our clients say


Wow! Just Wow! That is an incredible cup of coffee!

Jonathan Carre

Three coffees in already. This coffee isn't going to last long. So Good!

Dave Rigby

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