Specialty Coffee – Los Muertos Aloha Summer
MAYA – Awakening the Mayan Gods in Your Cup
Some people pack their swimsuits for the beach. We’ve packed this Guatemalan legend from the wild mountains of Huehuetenango for you instead. This limited edition Maya is exactly the coffee energy you need right before your neighbor starts grilling behind the fence.
Lemon zest, dark chocolate, hazelnut, and caramel – this isn’t a luxury dessert, but the flavor profile of a beautifully balanced specialty coffee (SCA 84). The beans matured at altitudes up to 2,000 meters, where hot winds from Mexico shielded them from frost, allowing them to retain their full sweetness and perfect balance.
On top of that, 80% of this coffee comes from the Qawale project run by the Ovalle family, which ensures fair pay and logistical support for local farmers in remote mountains. With every single sip, you’re bringing joy not only to yourself but also to the people behind this coffee.
☀️ Summer is in full swing. And a cup of Maya coffee is the best way to enjoy it.
| Category: | Freshly roasted coffee |
|---|---|
| Package Size: | 250g |
| Acidity: | Medium |
| Coffee Type: | Arabica |
| Flavor Profile: | Nutty, Chocolatey, Caramel, Citrusy |
| ? Country of Origin: | Central America |
| Cupping score: | 84-86 |
| Designation: | El Salvador Noruega Anaerobic |
| Altitude: | 1 450 - 1 690 m |
| Harvest Period: | May – July |
| Processing Method: | Anaerobic |
| Drying Method: | Terraces |
| Roast Level: | Medium |
Flavor Profile
Los Muertos Guatemala Maya will captivate you with its perfectly balanced and rich harmony, dominated by deep notes of dark chocolate, roasted hazelnuts, and liquid caramel. In the background, a fresh spark of lemon zest unfolds, giving the coffee an elegant and clean character. Thanks to its medium roast, full body, and subtle acidity, the coffee feels incredibly smooth on the tongue. It is the ideal choice for those seeking a classic, sweet chocolate flavor with a pleasant fruity undertone.
The Story of This Coffee
In the heart of Guatemala’s wild nature, in the remote and highest-altitude region of Huehuetenango, this coffee grows in extreme conditions that give it its exceptional character. The Highland Huehue plantations extend up to an altitude of 2,000 meters above sea level. It’s a small miracle that the coffee trees don’t freeze here—they’re reliably protected from the mountain frost by the hot, dry wind that flows in from the Mexican lowlands of Tehuantepec. Furthermore, 80% of this coffee is part of the amazing Qawale project, led by producers Renardo and Jacqueline Ovalle. This program ensures that small farmers in the isolated mountains receive fair compensation for quality, agronomic training, and logistical assistance with transporting beans from hard-to-reach locations.
Cultivation and Harvest
Due to the extreme remoteness of the Huehuetenango region, each farmer processes their own coffee, which requires a tremendous amount of craftsmanship. The coffee is harvested exclusively by hand, and only perfectly ripe cherries are picked. These are then processed using the traditional and precise Fully Washed method, which brings out the bean’s purity and its natural flavor potential. This gentle approach, combined with the unique high-altitude climate, preserves the Maya coffee’s pure aromatic compounds and deep complexity, which you’ll appreciate in every cup.
Exceptional coffee with an exceptional score
A cupping score is a point-based assessment of coffee quality used to evaluate its flavor characteristics. To be classified as specialty coffee, a coffee must achieve a cupping score above 80 points.
In contrast, commodity coffees sold in supermarkets have scores below 80 points and are intended for mass production, where quality is not the primary criterion. These coffees focus more on productivity and price. The cupping score is a great tool for quickly assessing a coffee’s quality and its flavor potential.
Recommended Brewing Methods
Thanks to its profile, this coffee is incredibly versatile. It is ideal for making espresso (both in an espresso machine and a moka pot), where its full body, caramel sweetness, and creamy chocolate notes truly shine. At the same time, however, it’s also perfect for pour-over coffee, V60, or French press, where the Fully Washed process beautifully brings out its clarity and subtle notes of lemon zest. We recommend a medium grind and high-quality, fresh water for the best taste experience.
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