La Conserva is a masterclass in what extended fermentation can do for Guatemalan coffee. Grown in the Sierra Madre de los Cuchumatanes—one of Guatemala's three non-volcanic mountain ranges—this coffee benefits from warm Mexican winds and ideal elevations between 1,400 and 1,800 meters. The small-scale producers behind this lot have spent years refining their fermentation protocols, and it shows in every cup. A 12-hour cherry ferment, followed by pulping, washing, and a 20-30 hour submerged ferment, creates layers of sweetness and complexity you won't find in standard washed coffees.
Tasting Notes
Expect a wonderfully balanced cup with pronounced sweetness. Honey dominates the front, giving way to jammy peach on the mid-palate, with a cocoa finish that lingers without heaviness. The body is silky and medium-full, with a clean, gentle acidity that never overwhelms. This is a coffee that rewards attention—each sip reveals something new as it cools.
Brew Methods
La Conserva shines across multiple brew methods. As espresso, it pulls sweet and forgiving with remarkable fruit clarity—ideal for straight shots or milk drinks that need depth without bitterness. Pour over (V60, Kalita) emphasizes the peach and honey brightness, while French press amplifies the cocoa body. We've found that slightly coarser grinds and water just off boil (around 200°F) let the fermentation complexity come through cleanest.
About Great North Coffee
Great North Coffee, based in the Pacific Northwest, sources exceptional lots like La Conserva and roasts them to highlight origin character rather than mask it. Their commitment to showcasing fermentation innovation has made them a favorite among home brewers and cafés alike.
Our team at Clive can help you dial in grinder settings, recommend water filters, and match this coffee with equipment that brings out its best. Whether you're pulling shots on a La Marzocco or brewing pour over on a weekend morning, we'll make sure you're set up for success.