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San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala
San Antonio La Giralda, Guatemala

San Antonio La Giralda, Guatemala

$21.50 USD


This naturally processed and Cost of Production Covered coffee has a unique cup expression. It has a fruit forward fragrance, notes of strawberry candy, cherry syrup, and dark chocolate, with low acidity. The 7 hectare (17 acres) farm, San Antonio La Giralda, was founded in 1985, and has been run by the Montenegro Lazo family since 2014. Located at 1800 meters above sea level (masl) in the Amatitlán growing region, San Antonio La Giralda grows Caturra, Catuaí, and Bourbon plant varieties. José Montenegro's son, José Antonio, is responsible for taking brix readings of coffee cherries for optimal sweetness during harvest. After harvesting, the coffee is processed naturally and dried for ~30 days. The coffee rested for several months before being sent to the Bicafe dry mill in Fraijanes for further processing and packing. The Montenegro Lazo family grows and processes some of the best naturally processed Guatemalan coffee we've ever tasted.

*Photos provided by the Montenegro Lazo Family.






Catuaí, Caturra, Bourbon C MARKET AT POSSESSION $1.54/lb
FARM San Antonio La Giralda HARVEST
February-May 2023 COST OF PRODUCTION $3.58/lb
Natural FOB/EXW NA/$6.14/lb
Bicafe FARM GATE $4.50/lb
ELEVATION 1800masl IMPORTER TerraNegra Coffee Imports FARM GATE WITH COPC PREMIUM $5.11/lb


This is the fourth harvest we've received from Jose Montenegro, and is the second harvest that has been Cost of Production Covered (CoPC). We were first introduced to Jose through Cristy Guirola, owner of TerraNegra Coffee Imports, back in 2018. We shared the CoPC Project idea with Jose then, and by 2020 were able to start working together. The Montenegro Lazo Family produces exceptional quality. The first harvests we tasted from the farm were washed (and delicious), but after cupping the results of their naturally processed coffees we were hooked.


There are countless influential variables and industry professionals that influence the quality of coffee before it reaches the coffee cup, and the last step to reap the benefits of this tremendous work takes place when it’s brewed.

Before talking about how this coffee brews best, let’s review some brewing basics:

  1. Dose is the amount of coffee we use (measured in grams). If you don’t have access to a digital scale, know that 1 tablespoon is equivalent to 6-8 grams of wholebean coffee.

  2. Water Input is the weight of the water we use (measured in grams) to brew with.

    * We suggest a coffee to brew water ratio of 1:16 to 1:17 for filter coffee. For example, if you’re using 15g of coffee and 250g water, your brew ratio is 1:16.67. 

  3. Burr grinders will give you a more consistent Grind Size, and you’ll be able to repeat the same grind size twice. It’s best to grind your coffee right before brewing, because grinding your coffee too far in advance accelerates the aging process of your roasted coffee. Remember that the finer you grind, the more you extract.

  4. Brew Time is the amount of time the water and coffee interact together. The longer you brew coffee, the more you extract.

  5. We recommend Brew Water Temperature between 200°F and 205°F. If you are using a kettle on the stove, bring the water to a boil and wait 30-45 seconds off boil before using the water to brew. The hotter your brewing water is, the faster you can extract coffee.


Brew Ratio: We recommend a 1:16.67 brew ratio for this coffee.

Grind: We grind this coffee on a 7 (on a scale of 1-9, 9 being the most coarse) for a commercial flat bottom filter brewer. We recommend grinding your coffee slightly finer for home flat bottom brewers, including Chemex and Kalita.

Total Brew Time: We brew this coffee for 4:30 to 5:30 minutes for commercial flat bottom filter brewers, but shoot for 3:00-4:30 for home brewers, including Chemex and Kalita.

Tips: If your coffee is tasting thin, adjust your grind finer.