Santiago grows primarily Red Pache and Bourbon varieties but also explores the creation of hybrids. The high altitude of his farm (1900 masl) is one of the key factors for quality coffee production—alongside climate and land composition. We find flavours of green apple, pear and grape.
Sorry, sold out!
Flavour: green apple, pear, grape
Body: Acidity:
Roast: Omni (filter + espresso)
Farm / Cooperative: Finca El Mirador
Region: Santa Barbara, Huehuetenango, Guatemala
Altitude: 1900m above sea level
Santiago Morales owns Finca El Mirador in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.
Explanation here.
A natural mutation of the Typica varietal, Bourbon is named after Reunion Island (then known as Il Bourbon) where the French cultivated the Typica plants which naturally mutated.
A hybrid variety of the Caturra and the Timor Hybrid (resistant to coffee leaf rust due to its Robusta genetic roots).
Caturra is a natural mutation of Bourbon that was originally discovered in Brazil in 1937, considered to be the first naturally occurring mutation ever discovered.
Maragogype is a natural mutation of Typica, named after the town in which it was discovered – Maragogipe, Brazil.
Pache is a natural mutation of Typica, originally discovered in Guatemala in farms of El Brito, Santa Cruz Naranjo and Santa Rosa.
100% Bourbon, Catimor, Caturra, Maragogype, and Pache coffee beans, provided by Cafe Imports and roasted by us on Gadigal land / Sydney.
Country grade: Unknown ?
Bag: ABA Certified home compostable
Label: Recyclable
Valve (on bags larger than 250g): General waste
Coffee ordered online is shipped in a recyclable cardboard box
We recommend brewing this coffee 15–49 days post-roast. If pre-ground, brew as soon as possible. Our advice on storing coffee.
1:3
dose:yield
ratio
To brew on espresso, we recommend using 20g of beans (dose) to get 60g of espresso out (yield), during 24-28 seconds.
1:16.7
beans:water
ratio
To brew in infusion/fed brewers (V60, Chemex) use a ratio of 1:16.7 ratio of beans:water.
1:14.3
beans:water
ratio
To brew in immersion brewers (plunger, AeroPress, Kalita, batch brewer) we recommend using a 1:14.3 ratio of beans:water
1:12
beans:water
ratio
To brew as cold brew we recommend using a 1:12 ratio of beans:water
Santiago Morales owns Finca El Mirador in Santa Barbara, an area with many beautiful coffee farms in Huehuetenango. He primarily grows Red Pache and Bourbon varieties but also explores the creation of hybrids. Morales works to maintain the coffee area already planted and the native forest of their environment. Coffee growing is his livelihood and he takes great care to produce quality coffee.
Santa Barbara, Huehuetenango
1900m above sea level
Finca El Mirador
Bourbon, Catimor, Caturra, Maragogype, and Pache
March 2024
Yes! We deliver freshly roasted coffee beans anywhere in Australia, with fast dispatch and eco-friendly packaging.
We ship beans to select international countries.
Yes. You’ll see our pre-ground options during checkout.
We offer pre-ground options for different methods:
- Ground for domestic espresso (home espresso machine)
- Ground for stovetop (Bialetti)
- Ground for AeroPress / Kalita / Cold Brew / Moccamaster / Plunger / French Press (immersion style)
- Ground for V60/Chemex (pour over style)
We source our coffee from small producers through responsible importing companies. 95% of our green coffee beans are supplied by Caravela Coffee, Cafe Imports, and Melbourne Coffee Merchants (certified B Corporations) plus Condesa Co Lab and more.
We transparently share all the information about each coffee lot (territory of origin, producer, variety, processing method, importer, quality grade) on each coffee page. This includes blend components for our espresso blends.
We take quality sourcing very seriously, so being fully transparent about our coffee is a way to honour everyone’s efforts along the production and gain the trust of ethical-minded consumers.
We roast our single origins using omni medium/light profiles. (This means you can use it for pour over and espresso brewing, no need to buy different bean bags with specific roast styles.)
We roast our espresso blends using darker profiles.
The definitions and references to specialty coffee are changing.
Historically, and as most people think of it these days, specialty coffee is Arabica beans that score over 80 in the old Specialty Coffee Association point scale. Today, the SCA refers to specialty coffee as “a coffee or coffee experience that is recognized for its distinctive attributes, resulting in a higher value within the marketplace.”
Absolutely. Our coffee subscription lets you get your favourite beans (for filter and espresso, black or milk drinks) delivered regularly for free and with no lock-in periods.
We’re an independent coffee roasting company based in Gadigal land / Sydney, Australia
We’ve been sharing exceptional coffees since 2011, with a particular focus on rotating single origins, ethical sourcing, and homebrewing accessibility.
Our daily work is driven by quality, consistency, transparency, and fun. This approach has slowly and organically connected us with a community of homebrewers and professionals who value how we do business and, above all, love delicious coffee beyond the hype.
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Body Acidity
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Roasted omni for filter and espresso
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Roasted omni for filter and espresso
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