Guatemala - Paya by Nery Pablo [25/26]

Tasting notes

In the roaster’s words

Our fourth season featuring coffee from Nery Pablo's Finca Paya, this is a true Scenery OG and a demonstration of our intent to be consistent buying partners wherever possible. Nery's coffee is a classic example of the Huehuetenango profile - we always find a juicy acidity and heaps of comforting sweetness, and we lean the roast profile towards emphasising those elements. Fresh off the boat, we're finding this season's crop to have all the classic red-fruit elements we've come to love with Nery's coffee, but with a slightly more nut/caramel/pastry sweetness that's incredibly comforting. Brew Guide: Best Brewed with: Filter Light Roaster Influence: We really do find that classic varieties from Guatemala tend to benefit from a slightly slower roast approach and a touch more development than our "lightest" style - as they otherwise tend to be a little starchy when they're too light. When we add a little more roaster influence through more time and temperature in the roaster, it's what's needed to make the sweetness and acidity pop. Best Rested: 3+ Weeks Filter: 62g/L, 96°C when fresh, but with rest can go down to 92°C & 60g/L Espresso: 18g in, 40g out, 28-32s classic style best We're tasting: Sweet pastry aromatics - pear & apple danish, with toasted hazelnuts. In the cup it's got a big apple acidity alongside a gentle nutty character that reminds us of russet apples, with honeyed sweetness and supporting notes of pomegranate, pear, and golden sultana. On cool that nuttiness evolves to a more vanilla-like biscuity sweetness that's pure custard creams. Definition of a comfort coffee, but with enough acidity and complexity to satisfy and never bore. Traceability Country of Origin: Guatemala Region: Concepción Huista, Huehuetenango Producer: Nery Pablo Farm: Paya Variety: Caturra and Bourbon Elevation: 1650 MASL Process: Traditional Washed: Picked and processed at Nery's house, with processing overseen by Nery's wife. Unlike a typical Huehuetenango wet fermentation, cherries are depulped and dry fermented in parchment for 32 hours. The coffee is then washed and dried on a patio over 6 days. Import Partner: Primavera Harvest: Crop 25/26 - Arrived UK: 04/06/26. Fourth harvest purchasing coffee from Nery. The Story The 25/26 Guatemalan harvest could be seen as an exemplar of the challenges facing modern coffee production, especially those in Central America but also globally. Wild swings in the C-price of coffee over the last year - from record highs, volatility up

Notes

Farm: Paya; import partner: Primavera; harvest/crop 25/26; arrived UK 04/06/26; dry fermented in parchment for 32 hours, washed, and patio dried over 6 days; best rested 3+ weeks.