39 Steps

El Bordo

coffee bag
Tasting notes

Cacao, Orange and Almond

Roasting days
Mon Tue

Region
Huehuetenango
Origin
Guatemala
Producer
Denin de Leon

Denin de Leon is a 2nd generation coffee producer. When he was 14 years old, his father inherited a part of this farm. He started producing coffee and has on his turn has given the land to his son.

Denis feels proud to have its own farm, wakes up excited, he says, because he knows he is building and improving by having his land. His family has always worked hard to move ahead and sustain the farm in the past years. Denin also feels a responsible to pass this on to the new generation and motivate them to produce quality coffee.

Throughout the year there are many things to do at the farm, such as cleaning and maintenance of the land, managing shade, controlling pests and diseases such as leaf rust and Ojo de Gallo (Rooster’s Eye), both fungus diseases, fertilizing the farm. Then, at harvest time there are 3 rounds of selective picking (only ripe cherries). Cherries are pulped on the same day of harvesting, then fermented for approximately 48 hours (depending on the weather conditions), washed with clean water and sundried on patios.

£10.50

/ 250g
Grind
1
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Details

Roast Level

Light

Type

Single Origin

Process

Fermentation

Altitude

1200m - 1650m

Variety

Caturra, Pache, Bourbon

Brew methods

Pour over
AeroPress

Roaster

39 Steps

London

There are 39 steps from bean on the bush to the cup in your hand and we guide every one – we source only the best beans, grind fresh for each cup and brew with artisan precision. This is coffee by obsessives, for obsessives - life’s too short for anything less.

39 Steps Roasters has over a decade of combined roasting and sourcing experience. We buy the majority of our coffees direct from origin, building relationships with farmers to ensure full traceability of each of our coffees and generating better prices for the people that deserve it most.

Our sourcing process and quality control procedures are thorough. We cup our coffees hundreds of times over to monitor how the coffee fares once traveled and how it continues to fare as we continue to roast. It is this process of repetition, of analyzing a coffee profile, dissecting and improving it to be the best possible product we can fashion, which enables unmatched quality and flavor.

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