Guatemala Erwin Argueta - Late Harvest
GUATEMALA
ERWIN ARGUETA
BLACK CHERRY, RED DELICIOUS APPLE + BRULEE SUGAR, CHOCOLATE MILKSHAKE
BEAN DETAILS:
ORIGIN: Finca Bella Elizabeth, Huehuetenango, Guatemala
PRODUCER: Erwin Argueta
ELEVATION: 1450 - 1600 masl
PROCESS: Fully washed and dried on raised beds
VARIETY: Bourbon, Caturra
TASTING NOTES: Black cherry, red delicious apple, creamy chocolate milkshake, toffee
ROAST TYPE: Light
Farm Level
Erwin Argueta - Finca Bella Elizabeth, Huehuetenango
Family Legacy and Motivation
Erwin is a third-generation coffee grower and perhaps the most motivated and curious, self-described "hustler" coffee producer we work with in Huehuetenango. His grandmother María Figueroa de Argueta first purchased the farm from the municipality of Chiantla in 1953 and planted Typica, Bourbon, and Maragogype trees. She passed the farm down to her son Erwin Sr., who planted more trees, including Caturra, Pache Verde, and Pache Rojo.
Erwin took on the family farm's administration in 2004 after his father passed away, naming the farm Finca Bella Elizabeth after his young daughter, Ana Elizabeth. Despite climate change, low local market prices, and production challenges, he has focused on specialty coffee and prioritized quality—upgrading processing equipment, hiring technical experts to advise on ecological management, and working to be a good steward of the land.
Varieties and Current Challenges
These days, Erwin cultivates several different coffee varieties, including Catimor, Bourbon, Caturra, Gesha, Maragogype, Pacamara, Villa Sarchi, and even a few trees from some SL-28 seeds. His more exotic variety trees are mostly still young and not yet producing enough to export.
His biggest challenge lately has been managing labor on his farm. Across Guatemala—especially in Huehuetenango, which is so close to the border with Mexico—labor is tight as workers continue migrating to the US in search of better economic opportunities. For farms like Erwin's that rely more on paid labor (as opposed to family labor), it's been difficult to find workers, and labor costs have increased. Unpredictable weather shifts from climate change have added an additional layer of complication to the harvest season.
Farm Management
Erwin manages the farm without herbicides, preferring to manage weeds with a machete to protect the soil from erosion and to protect and increase microbial populations in the soil. He uses natural traps to catch coffee borer beetles (which cause broca) and applies a leaf spray to protect against coffee leaf rust. He maintains natural water treatment wells that treat washing water in three phases to ensure he's not dumping dirty, acidic honey water onto the farm. He's also working with the local council on an agroforestry project to conserve native trees on his farm.
Erwin is interested in adjusting his agricultural practices toward a more organic management style, but he's understandably hesitant to make too many big adjustments for something that represents his livelihood. He's concerned about decreasing efficiency, having to pay more for labor hours, and he's experimented with a worm compost system twice, only to have the worms die both times.
Processing Methods
Processing on the farm is traditional and not highly technified. He floats the cherries to remove over- and under-ripe cherries, then pulps the coffee and ferments it in an open tank (protected by a roof providing shade) for about 18 hours before washing the coffee, sorting it through channels, and drying it on his patio. He's been experimenting with a few other processes as well, producing both honey and natural lots and drying them on raised beds.
He recently upgraded his fermentation tank from a wooden tank to a newly installed cement tank and fixed up his washing channels to include ceramic tiles, which make them easier to keep clean.
Brew Guide
Filter & Espresso
You bought great coffee. Brew it that way. Below is how we approach extraction at Color — built from years of roasting, tasting, and a lot of dialing in on our favorite brewers: Hoop, Pulsar, UFO, and Origami Air.
Brew how you’d like — but if you want it how we taste it, start here.
REST
Great coffee changes over time. Don’t rush it.
Filter:
→ 2–6 weeks off roast
→ Sweet spot: 3.5–6 weeks
This is where things get cleaner, riper, and more clear. Fruit tones deepen. Structure gets polished and the finish cleans up.
Espresso:
→ 4–6 weeks off roast
You can pull earlier. It’ll be brighter and aromatic. Around week 4, it rounds out and gains density.
If you enjoy tasting evolution like me, just keep brewing and wait for it to get better!
WATER
Water matters more than most variables. We QC with TWW at full strength, the light roast profile, but these coffees truly sparkle with most soft water profiles. Most mountain water is hard so be sure to adjust accordingly. Definitely filter out chlorine and sulfur if using tap water. Apex is making some really cool water drops!
Ideal Range:
→ 30–80 ppm
→ Moderate alkalinity
→ Balanced calcium/magnesium
Softer water increases clarity and perceived sweetness. Harder water can flatten acidity and mute top notes as well as muddy the finish.
FILTER BREWING
Core Philosophy
- Even extraction > aggressive agitation
- Minimize channeling
- Control flow rate
- Your taste is the most important factor!
- Bed Depth is critical, check out Jonathan Gagne’s thoughts on this
We aim for:
- Extraction Yield: 20–23%
- TDS: 1.35–1.55
- Clean, structured sweetness
- The least amount of astringency possible
- No hollow center, flat beds
RATIO
We cup at 1:17
For brewing, we gravitate toward:
- 1:16 – 1:17
- Personal favorite: 1:16.75
- If the coffee is ultra-dense or fruit-forward, push toward 1:17. If you want more saturation and body, lean toward 1:16.
GRIND
Medium-fine for most flat-bottom / hybrid brewers.
You should see:
- Even drawdown
- No stalling
- No rushing
- See Jonathan Gagne’s bed depth post
If it tastes:
- Sour → grind finer or reduce chanelling
- Bitter/astringent/dry → grind coarser
- Thin → increase extraction (finer or hotter water)
BREWERS WE LOVE
Hoop
Low agitation. High clarity. One pour.
Let gravity do the work. Make sure to break the crust when you finish pouring.
Use a metal aeropress filter if you’re struggling with choking and/or slow draw downs.
Pulsar
Excellent for brewing for 2 people.
Aim for doses 25g - 30g to reduce channeling risk.
Bloom with the valve closed. Open after the first pour.
UFO
Expressive, modern clarity.
Great for highlighting fruit structure. Forgiving.
We love the sibarist filters.
Origami Air
Run conical filters for clarity, flat-bottom for structure.
Control your pour pattern — even spirals, minimal disturbance.
Thermally stable, easy pour over option.
POUR OVER POUR STRUCTURE (General Framework)
For a 1:16–1:17 brew:
- Bloom: 2–3x coffee weight (45–60g for 21.5g dose)
- 60 sec bloom
- 2–3 controlled center-out pours
- Avoid heavy swirling or stirring
- Let it draw down naturally with a light rattle after the last pour. Agitation increases extraction — use it intentionally.
ESPRESSO
Rest longer. Be patient.
Starting Parameters:
- 1:2 – 1:2.5 ratio
- 25–35 sec
- 93–95°C
- Adjust based on roast level and density
These coffees often open up at slightly higher extraction. Don’t be afraid of longer shots if they remain sweet and structured. More shot volume = more extraction.
You’re looking for:
- Dense sweetness
- No harsh finish
- Lingering fruit or chocolate clarity
- Structured acidity, not sharpness
If it’s thin → grind finer or increase ratio
If it’s harsh → coarsen or lower temp slightly
WHAT WE’RE TASTING AT OPTIMAL EXTRACTION
- Saturated sweetness
- Clear fruit articulation
- No hollow mid-palate
- Weight without heaviness
- Long finish
When you hit it right, it feels polished. Not loud. Not dull. Just complete.
FINAL NOTES
- Rest matters.
- Water matters more.
- Extraction is measurable.
- But taste is king.
Brew whenever you’d like. Track changes. Stay curious.
If you dial something incredible on your Hoop, Pulsar, UFO, or Origami Air — tell us.
We’re always chasing better coffee.
— Color Coffee
Coffee Faq
IS YOUR COFFEE ORGANIC OR FAIR TRADE?
In many cases, yes. However, our first priority is quality and flavor. Sometimes these priorities align and our producers are certified organic and/or fair trade. We always pay well above fair trade rates (which are quite low and don’t guarantee sustainability or quality).
Often times, the producers we work with are too small to gain certifications. It’s expensive and laborious. Many of our producers are certified organic and fair trade, including many of our producers in Peru, Ethiopia, and Mexico.
WHAT IS THE BEST TIME-FRAME TO DRINK MY COFFEE?
We recommend drinking our coffee within one month of the roast date. Most of our coffees taste best however within 2 - 14 days of roast date.
For espresso, we recommend using coffee that has rested at least 7 days after roast date. This is because coffee gives off CO2 after roasting that can interfere with extraction. One way to get around this is to let your ground espresso dose sit for 30-120 minutes before pulling the shot. Email info@colorroasters.com for more questions about this.
If you are pre-grinding the coffee, we recommend drinking the coffee within one week of grinding.
CAN YOU GRIND MY COFFEE ON WEB ORDERS?
Yes, we can. Please select how you want your coffee to be ground at the time you place your order. Simply click on the arrow beside "Grind" and make your selection. If you need help choosing let us know the brewing method you will be using to prepare the coffee, in the notes of the order. And we will be happy to grind the coffee for you on our commercial grinder.
DO YOU HAVE BREW RECIPES?
These are in the works! We are compiling a bunch and even shooting some video, to help you brew like us at home.
In the meantime...go here: Pour Overs | Aeropress to get some expert advice.
MY COFFEE TASTES WEAK, WHAT'S THE PROBLEM?