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Origin: Guatemala, Sololá
Producer: Luis Sanchez
Farm: Las Lajas
Altitude: 1900 masl
Variety: Caturra
Process: anaerobic IPA yeast
About the producer
Las Lajas is a 6-hectare farm located at 1900 meters above sea level in the Sololá department, near the stunning Lake Atitlán. The farm is run by Luis Sanchez, an agronomist and fermentation expert, who not only manages Las Lajas with care but also supports local producers in the region with fermentation techniques.
We had the privilege of visiting Luis in December 2025, spending time with him, learning about his meticulous approach to coffee cultivation and tasting some of the exceptional coffees he produces. His dedication to quality and deep knowledge of coffee processing are evident in every cup.
We are thrilled to feature coffee from Las Lajas as Luis is a young, passionate and incredibly experienced producer, whose work is helping to shape the future of specialty coffee in the region.
About agroforestry, variety and processing
At Las Lajas, coffee grows under the shade of native trees such as Inga and Chalum, supporting a rich agroforestry system and serving as a strong example of regenerative agriculture in practice. This shaded environment promotes biodiversity, soil health and slower cherry maturation, contributing to greater complexity in the cup.
The variety is Caturra, processed using a carefully controlled double fermentation. Cherries first undergo 48 hours of anaerobic fermentation in sealed plastic bags. After depulping, the coffee is transferred to tanks for a second fermentation lasting 192 hours, during which IPA yeast is inoculated to guide and enhance flavor development.
This combination of growing conditions and precise fermentation results in a vibrant, intense and tropical flavor profile. In the cup, we find notes of ripe pineapple, chocolate liquor and toffee.
Additional notes
We first encountered Luis’ IPA yeast–fermented Caturra in Guatemala in December 2025, and it immediately stood out for its intensity and versatility.
Shortly after, we knew it would be the perfect choice as our milk-based coffee for the 2026 Italian Barista Championship.
Its structure and sweetness shone beautifully through milk, helping us achieve 3rd place in the competition.
