At 1,500–1,700 meters, the coffee of Finca San Sebastian grows slowly and in the shady thickets of Antigua Guatemala – ideal conditions for espresso with exceptional depth. Family-owned since 1890, the farm combines tradition, sustainability, and social responsibility.
We visited Carlos at his finca in Guatemala in early 2025.
In the cup, the espresso unfolds with notes of caramel, chocolate, and cinnamon – full-bodied, balanced, and with a long finish.
