Bluebeard Coffee Guatemala Concepcion Pixcaya
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Concepci贸n Pixcaya is a traditional farm in San Juan Sacatep茅quez, Guatemala. It has the ideal altitude and microclimate to cultivated coffee; macadamia nuts, avocado Haas; and timber forests of: cipres, four pine varieties, such as local and international trees species. They produce high quality coffee of Bourbon variety.

The farm was funded around 1926 by Mr. Carlos Mir贸n Armas and Mrs. Mar铆a Mu帽oz de Miron. Before that year, the farm was property of Catholic Church and it was used by two Bishops, Mr. Cort茅z and Mr. Larraz who built a beautiful Spanish house that was destroyed during the earthquake in 1976.

Actually the farm is handled and worked by the fourth family generation, Mr. Manuel Zaghi Mir贸n and Mrs. Mar铆a Cristina Mir贸n Cord贸n de Zaghi. They produced different agricultural and forest products with the same dedication and environmental responsibility.

Mr. Manuel Zaghi supervises 100% the coffee production, to warranty high quality of the product. Cherries are handpicked in the field one by one; the cherries that are not a mature red are left for subsequent passes. Coffee is carefully selected before go through a depulping dry process; then is fermented during 24 hours, is washed and sun dry in patios. At the end, it has 11 鈥 12% humidity and finally it is transport to the warehouse.

At Concepcion Pixcaya there is traditional mill, dry patios, residual water tanks, coffee pulp tanks, coffee and macadamia nuts warehouses, fermentation tanks and tanks to produce organic fertilizer.

Environmental responsibility is an important matter in the farm. At Concepcion Pixcaya we avoid 100% to use herbicides, we only use organic fertilizer. The fermented water is reused and deposit in special tanks to be used in composting. The organic fertilizer is also prepared with: other biodegradable products such as: macadamia parchment, corn cane and other waste products. We also have five big tanks to keep rain water to use it during the harvest season (dry season in the region).

Welcome to my Table, here in the corner of this cafe. Today we鈥檙e sipping the聽Guatemala Concepcion Pixcaya, from Bluebeard Coffee聽Roasters聽in Tacoma, Washington. Feel free to pull up a chair.


region:聽San Juan Sacatep茅quez, Guatemala
farm:聽Concepcion Pixcaya
producer:聽Maria Cristina Mir贸n de Zaghi
elevation: 1890聽meters above sea level
process:聽fully washed, patio dried
certifications: standard


method: Kalita Wave
grind: 18, Preciso
coffee: 30聽g
water: 480聽mL
pour: 2:30 concentric pour,聽1:00 drop


The aroma of the the Pixcaya is a confectioner鈥檚 dream. It鈥檚 very mellow, but it鈥檚 oh so dense and pretty bittersweet, featuring big scents of dark chocolate, cinnamon raisin bread, molasses, brown sugar, and toasted malt鈥攎uch like a Guinness stout, actually.

Taking my first few sips of the cup immediately post-brew, my palate is enveloped by a heavy, full-bodied coffee that lazily rolls out of the cup with a dense, velvety mouthfeel. Massive flavors of moist cake, Dutch chocolate, and molasses ooze out of the cup like, well, molasses and lift in the finish to reveal a finish of vanilla extract, toasted malt, and marble rye. The coffee is very similar in flavor and consistency to a robust porter, really鈥攈eavy and bittersweet.

As the coffee cools, it doesn鈥檛 get any lighter; this is a massive and deeply dense coffee. It does, however, get a bit more complex and silky as mellow flavors of cantaloupe, plum, raisin, and a somewhat tart Fuji apple acidity stream down the center and sides of the tongue; they glide over the taste buds and wash away the flavors up front and finishes with lingering powdered sugar sweetness.

Full body; velvety mouthfeel; malic acidity; clean finish.

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