Guatemala - Petronilo Martinez
Region : Cuilco, Huehuetenango
Farm : Finca Los Petros, Lot Amate
Varietal : Bourbon, Caturra
Altitude : 1 700 m
Process : Washed
Taste Notes : Peach, Caramel Pear, Floral
TASTE
A Guatemalan coffee with geisha-level finesse. This cup delivers a silky peach aroma that quickly gives way to an elegant floral complexity and a sweetness that lingers. Expect luscious stone fruit on the first sip, a smooth body reminiscent of caramelized pear desserts, and a lingering floral finish. An extraordinary terroir meets the masterful touch of Petronilo Martinez.
ORIGIN
Petronilo Martinez and his son, Petronilo Jesus Martinez, manage two small farms — Finca Los Petros and El Aguacatal — nestled in the village of Hoja Blanca, Huehuetenango. The family’s coffee journey began in 1958, when Petronilo’s father, Gumercindo Martir Martinez, became one of the region’s first growers. In time, he passed down the farm to Petronilo, who has since expanded both its size and ambition.
By 1966, Petronilo had already acquired an additional six hectares and was producing over 300 quintals of parchment coffee. Today, the Martinez family — large, united, and deeply rooted in coffee culture — continues to shape the local industry at every level. Their commitment shines through in outstanding lots like El Amate, a washed Bourbon-Caturra blend grown at 1,700 meters on the slopes of Finca Los Petros.
TASTING
This coffee was made for precision brews. For filter methods, reach for your favorite gear and try a fast, assertive extraction — it brings out the floral dimension in full bloom and reveals a clarity reminiscent of the world’s most expressive cups.
As an espresso, it’s a standout. Whether you go for a turbo shot or a classic 1:2 ratio, expect a vibrant balance of acidity and sweetness, with a bold peach note that truly commands attention.
With milk, it becomes a playground for adventurous baristas. Its bright acidity and natural sweetness pair beautifully, but require a gentle touch — aim for milk steamed just under 140°F (60°C) to let the cup's complexity shine through.
Espresso Parameters
Ground coffee : 18 g
Result : 42 g
Extraction time : 17 s
Manual filter
Ground coffee : 15 g
Result : 220 g