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Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala
Pachuj-Finca Patzibir Espresso, Guatemala

Pachuj-Finca Patzibir Espresso, Guatemala

$22.00 USD


This well balanced and sweet Cost of Production Covered (CoPC) coffee comes to us via Andres Fahsen, and is imported through the transparency and quality focused TerraNegra Coffee Imports. Since 2011, Andres has been helping his aunt, Maria Cristina Rosales Diaz, with her farm, Finca Patzibir, in the Atitlán growing region of Guatemala (near San Lucas Tolimán, Sololá). Andres' company, Pachuj, was established in 1983, but farm management has been in Andres' family since the mid 1800s. Maria is the youngest of six sisters, and is the last in the family to own a piece of coffee farm land. The farm is located at a relatively high elevation, and is growing Caturra, Catuai, and Bourbon plant varieties in dense shade. After harvest, the coffee is depulped, soaked, washed, and then dried. Dry milling and exporting is carefully managed in Fraijanes by Bicafe, an exporter/dry mill with excellent sorting standards. Between the growing conditions, processing standards, and Andres' exceptional farm management skills, it comes as no surprise that coffees from this farm score high in the Atitlán regional competition. Andres also assists other farms in management, and his efforts qualified in the prestigious Cup of Excellence competition. Coffees from this part of Atitlán taste like nougat, and Finca Patzibir's coffee is no exception. When roasted for espresso, Andres and Maria's coffee tastes like cocoa powder, caramel apple, citrus, and cinnamon.

*Photos provided by Andres Fahsen.


PRODUCER Andres Fahsen, Maria Cristina Rosales Diaz PLANT VARIETY
Catuaí, Caturra C MARKET AT POSSESSION $1.54/lb
December 2022-February 2023 COST OF PRODUCTION $3.81/lb
Washed FOB/EXW NA/$5.10/lb
REGION, GEOGRAPHY Atitlán, Sololá Department EXPORTER
Bicafe FARM GATE $3.25/lb


This is the seventh harvest we've received from Andres Fahsen, and is the fifth harvest that has been Cost of Production Covered (CoPC). We started the project with him and Cristy Guirola, owner of Terra Negra Coffee Imports, back in 2017. Andres owns his company, Pachuj, which was what his family called his previously owned farm. Pachuj provides consultancy services for farms interested in improving farm productivity and/or identifying their own cost of production. The cost of production at Finca Patzibir exemplifies how the ever fluctuating, but always low, C market price doesn't come close to covering a farm's production costs, let alone gross margin on those costs. By using the new CoPC questionnaire and spreadsheet, we ensured that the price directly received by Andres covered his production costs as well as, in this case, a 30% gross margin on his costs. We count ourselves lucky to work with Andres, and are constantly inspired by his kindness, his focus on quality and cost of production, and his commitment to helping others.


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 1:2 brew ratio, give or take a few grams.

Grind: For espresso, grind affects time. Use grind to achieve a certain yield in a certain time.

Total Brew Time: We brew this espresso for 30 seconds, give or take a few seconds.

Tips: If your coffee is tasting thin, increase your dose. If it is tart, decrease your dose.