Subtext Coffee Roasters

Guatemala Gregorio Pablo Espresso, Washed Caturra & Bourbon

Gregorio Pablo grows Caturra and Bourbon at 1,500 masl in Todos Santos, Huehuetenango—Guatemala's highest coffee region and one of only three non-volcanic soil areas in the country. The washed process here involves afternoon de-pulping, open-tank fermentation for roughly 24 hours (monitored by mucilage evaluation), hand-washing, and 6–7 days of patio drying. ASODIETT's emphasis on natural fertilization through fermented horsetail foliar spray and Pablo's conservation zone reflect a commitment to soil health over synthetics. This lot scored 85 in Subtext's cupping and represents the first year Gregorio's coffee has been separated and purchased in full by the roaster.