A single origin that tastes exactly like winter should.
Winter mornings have their own vibe — and it’s not really about the frost outside. It’s about that brief moment of “oh no, is it really today?”, when you get out of bed, pull on a sweater and head towards the espresso machine before you even have time to think. In winter everything takes longer: getting to the bus, warming up your hands, even managing a smile. So the coffee has to be quick, reliably good and the kind you reach for on autopilot.
That’s why this season Winter Espresso is Guatemala San Pedro La Laguna — clean, transparent beans from one of the most photogenic places in all of Central America. A region that combines volcanoes, a lake and a climate so balanced it could be the definition of the word “microclimate”.
This espresso doesn’t pretend to be a Christmas blend. It doesn’t smell like gingerbread, it doesn’t scream “holiday magic”. Instead, it’s exactly what winter coffee should be: sweet, fruity, composed. As balanced as a warm hat, a mug in your hands and that feeling that for a moment, you don’t have to do anything.
Where does Winter Espresso grow?
By the lake, under the volcanoes, in the rhythm of the Xocomil wind
San Pedro La Laguna lies on the shores of the famous Lake Atitlán, surrounded by three volcanoes: Atitlán, Tolimán and San Pedro. This is where one of the cleanest washed coffees in Guatemala is born.
The farms are located at 1500–1900 m.a.s.l. — high, but stable. Days here are sunny, nights are cool and in the afternoons the Xocomil wind arrives, bringing in air that feels colder than a December evening in Warsaw. For coffee that’s a huge advantage: slower growth, deeper flavour, more sweetness.
The region is home mainly to small producers from the indigenous Tz’utujil Maya community. Each of them has a small plot of land, but huge experience. They grow classic Arabica varieties: Typica, Bourbon, Caturra, Catuai.
The harvest season is long — from October to March — and the beans reach the roastery thanks to the organisation COUNISA, which supports farmers in entering the speciality market.
Why does San Pedro La Laguna fit winter so well?
Because in the cup it does something we really need in winter: it can soften the day without flattening it.
Winter Espresso has a profile of:
- nectarine — fruity sweetness that adds brightness,
- blackcurrant — a fresh, light lift of acidity,
- almond — a dessert-like finish, soft and short, like a warm scarf.
And this is exactly where the words of Michał Żmuda, JAVA Trainer, resonate best, when he summed up this coffee as follows:
“A sweet and balanced profile. On the nose: notes of chocolate, nuts and caramel. Medium to full body, gentle acidity, smooth finish. A universal coffee — comforting, yet with enough complexity to drink every day.”
This is the very essence of Winter Espresso: a coffee that brings calm, but never boredom.
The processing method that really works in winter
The coffee is fully washed — which means clear, clean and predictable. That matters, because in winter we look for stability: something that will brew well even when you don’t have the patience for long grinder calibration.
This washed Guatemalan coffee gives you:
- consistency,
- clean fruit,
- elegance that pairs beautifully with milk.
Winter Espresso is for those who need structure in the morning and something simple in the evening that lets them switch off.
What does Winter Espresso actually taste like?
On its own — precise and sweet.
You can clearly taste nectarine and blackcurrant. The shot is clear, light, and moreish — the kind you finish and immediately want another.
With milk — soft and dessert-like.
The almond finish gives a “delicate marzipan” effect, but without any heaviness. Perfect for flat white and cappuccino.
In larger milk drinks — stable and clean.
This is not an espresso that disappears in milk. It keeps its structure, balance and sweetness.
From farmer to cup — the winter quality chain
What ends up in a bag of Winter Espresso starts much earlier: in volcanic soil, in the hands of farmers, in the daily rhythm of the Xocomil wind. In materials describing the region you’ll find that the soils around San Pedro are among the richest in organic matter in all of Guatemala. You can really taste it: sweetness, clarity, elegant fruit — without unnecessary roughness.
All we do at the roastery is add the final touch: a roast profile that lets this terroir shine in winter as brightly as possible.
Lifestyle: the coffee that gets you through December
Winter is that time when you:
- do three things at once,
- think about five more,
- try to remember where you left your gloves,
- and coffee is the only part of the day that keeps the rhythm.
Winter Espresso is made for exactly those moments.
For mornings when you need something reliably good.
For evenings when coffee should feel like a warm gesture, not a performance.
For days when you’re in the mood for something unpretentious, yet genuinely tasty.
Guatemala San Pedro La Laguna fits winter because it doesn’t ask anything of you. It’s comforting but not boring. An espresso that likes December just as much as we do.
