Guatemala - La Merced

Guatemala La Merced “100 años” is a special single-origin coffee from Dutch Barista Coffee. This coffee comes from a family farm with a rich history and 100-year-old coffee plants, which provides a unique story and flavor profile. Below we discuss the main characteristics, from origin to roasting, flavor, sustainability and more.

La Merced is a coffee plantation in the San Martín Jilotepeque region of Chimaltenango, Guatemala, located at approximately 1700–2000 meters altitude. The plantation is run by Fernando Díaz, whose family has owned the farm for more than a century. Coffee was already cultivated at La Merced at the beginning of the 20th century, giving the plantation a long tradition and expertise in coffee cultivation. The terroir of this high-altitude finca, fertile volcanic soil and cool nights, is ideal for producing high-quality coffee beans. Today La Merced is managed by Fernando and his family members, who continue their grandparents' legacy with great care.

This coffee is available in two roast profiles: a specific roast for espresso and one for filter. The roastmaster (Björn Aarts of Dutch Barista) opts for a relatively medium roast so that the natural flavors come forward and the coffee performs well both as an espresso shot and in a filter brew. The gentle roasting preserves the floral and fruity nuances, while at the same time a pleasant sweetness and body develop in the bean. The result is a balanced roast profile that provides a velvety mouthfeel and mild acidity, characteristic of the classic Guatemalan flavor palette. Dutch Barista Coffee is known for roasting its coffee "to perfection" for optimal flavor.

This Guatemala La Merced coffee offers a complex and inviting flavor and aroma profile:

• Floral aroma: A delicate, floral scent (think blossoms) rises from the freshly brewed coffee.
• Nutty undertone: On the palate there are notes of roasted hazelnut, giving the coffee a warm, nutty base.
• Honeyed sweetness: A clear hint of honey-like sweetness provides a pleasant sweet accent in the finish.
• Fruity nuances: Subtle undertones of red fruit (such as berry-like notes) complete the flavor profile and give the coffee a lively complexity.
• Velvety and balanced: The body is full and silky-smooth, with a **balanced acidity** that provides brightness without being too sharp.

The La Merced “100 años” coffee is processed via the **washed method**. This means that after harvest the coffee cherries are pulped, fermented and then dried in their parchment husk. This traditional wet processing yields a clean, bright coffee flavor with vibrant acidity. The beans are usually dried slowly in the sun on the plantation until the ideal moisture level is reached. During harvest and processing there is strict quality control: only perfectly ripe cherries are hand-picked, and after drying the green beans are mechanically **sorted by color**. Only ~1.9% of the beans were discarded as defective, which attests to the careful cultivation and selection. The result is a very clean coffee, free of unripe or overly roasted beans.

This coffee is made from **100% Arabica** beans of the **Red Bourbon** variety. Bourbon is one of the oldest and most prized Arabica varieties, known for its sweet, full flavor profile with hints of caramel, chocolate and red fruit. The name “Red Bourbon” refers to the bright red color of the ripe coffee cherries on the bush. At Finca La Merced exceptionally old Bourbon trees grow, together with a number of old Typica trees, which are over 100 years old. These centuries-old plants have developed deep roots and yield less, but produce beans with concentrated and rich flavors. Besides Bourbon, the family farm also experiments with other varieties (such as Pache and Gesha), but this specific release focuses on the classic **Bourbon qualities** of sweetness and complexity.

Dutch Barista Coffee and Finca La Merced place great value on **sustainability** and **ethical** production. A few points:

• Rainforest Alliance certified: The coffee from La Merced carries a Rainforest Alliance certification, which means that cultivation takes the environment, forest conservation and good working conditions on the plantation into account.
• Direct trade relationship: The beans are purchased through direct trade. Dutch Barista works directly with producer Fernando Díaz, so that a fair price goes to the farmer without intermediaries.
• Community investment: The Díaz family has had a positive impact on the local community. For example, Fernando’s grandparents not only started coffee cultivation at La Merced, but also founded the first school in the region and brought electricity to the village. This tradition of involvement is continued by the family.
• Fair compensation: Björn Aarts, the founder of Dutch Barista, strongly believes in a sustainable coffee chain in which everyone, from farmer to barista, is fairly rewarded. This creates economic independence and stimulates innovation. This philosophy is reflected in the collaboration with coffee farmers such as Fernando.
• Environmentally friendly cultivation: On the plantation, the coffee shrubs grow under shade trees (such as grevillea and oaks), which promotes biodiversity and contributes to a healthy ecosystem. By combining traditional cultivation methods with modern quality control, both nature and quality are respected.

Guatemala La Merced is versatile and suitable for several **brewing methods**. Some recommendations to get the best out of this coffee:

• Filter brewing: Use 6 grams of medium-ground coffee per 100 ml of water (1:16 ratio) at ~93 °C. Methods such as the V60 dripper, Chemex or French press bring out the floral aromas and bright flavor. With even extraction, the sweet and nutty nuances are best experienced.
• Espresso: For espresso, ~18 grams of finely ground coffee is recommended for a double shot, with a yield of ~36 grams of espresso in ~25–30 seconds. These parameters produce a balanced espresso in which both hazelnut notes and a honey-sweet finish come into their own. Because of its velvety body, this coffee can be enjoyed **black**.
• With milk: Thanks to its robust flavor profile, La Merced also works wonderfully in milk-based drinks. In a cappuccino or flat white, the hints of roasted nut and caramel-like sweetness come through the milk nicely, for a creamy, dessert-like experience.
• Freshness: Preferably use freshly roasted beans (the packaging states the roast date) and grind them just before use. Clean, filtered water and clean equipment are essential so as not to mask the subtle blossom and fruit tones. Allow the coffee to degas for 1–2 weeks after roasting for the most stable extraction.
• Experimenting: Every brewing method can highlight a different accent in the coffee. Try La Merced through a variety of brewers, as slow coffee and as espresso, to discover the full spectrum of flavors. Due to its balanced roast, this coffee is forgiving and allows ample experimentation with grind and dose.

The quality of Guatemala La Merced is evidenced by excellent **reviews** and distinctions:

• Cupping score: Professional Q-graders have rated this coffee with a score of **88/100** points. This places La Merced comfortably within the specialty coffee class and guarantees an outstanding flavor experience in the cup.
• Cup of Excellence: Fernando Díaz and his family have scored highly with their coffees in the Cup of Excellence competition (a prestigious contest for the best coffees). They achieved multiple top-10 placements, including 4th place in 2010 and 9th place in 2012 in Guatemala's Cup of Excellence. This attests to the exceptional quality and reputation of their coffee.
• International recognition: Fernando Díaz is internationally recognized as a **Cup of Excellence winner** and a leading producer in the specialty coffee world. Roasters around the world, from the US to Europe, like to work with his microlots because of their reliability and depth of flavor.
• Best of Guatemala: Coffees from La Merced (and the sister farm Santa Ana) are often mentioned among the best of Guatemala. The combination of terroir, heirloom varieties, and craftsmanship results in a product that is highly appreciated by both connoisseurs and casual drinkers.
• Consistent quality: Dutch Barista Coffee itself guarantees quality by cupping and inspecting every batch. Although consumer reviews for this specific coffee are still limited (the product is relatively new to the market), the professional scores and repeated recognitions suggest that La Merced “100 años” is a safe choice for those seeking top-class coffee.

The **packaging** of Guatemala La Merced is designed with both freshness and information in mind:

• Format: The coffee is supplied in high-quality 250-gram bags, and larger packages of 500 g and 1 kg are also available. This makes it possible for both home baristas and coffee shop owners to purchase the amount they need.
• Freshness: Each bag is equipped with a one-way valve and is resealable. This valve allows CO₂ to escape from the freshly roasted beans but prevents oxygen from entering, so aroma and flavour are preserved optimally.₂ Thanks to the ziplock closure, the bag can be properly sealed again after opening to keep the beans fresh for longer.
• Informative label: The packaging features a clear label with all relevant details: origin (Guatemala, region, farm name), variety (Red Bourbon), processing method (washed) and tasting notes. This transparency helps enthusiasts and professionals understand the character of the coffee even before brewing.
• Branding: The bags bear the **Dutch Barista Coffee** logo and the roastery's stylish house style. Often the slogan *“Taste of Perfection”* also appears somewhere on the packaging, underscoring the brand's quality promise. The design is modern and sleek, in keeping with the specialty coffee aesthetic (usually matte, sealed bags) that looks good both on shop shelves and on a barista's workbench.
• Freshly roasted note: The roast date is printed on every package. Dutch Barista roasts fresh batches on a regular basis, and with the date customers can see how recently the coffee was roasted. It is recommended to use the beans within a few weeks of the roast date for the most pronounced aroma. This attention to freshness and detail in the packaging design shows that both quality control and user convenience are priorities.