Guatemala Pablo Y Eva's 2026 Special Reserve

We’re excited to welcome back another standout coffee from Pablo and Eva at Finca El Jardín, a partnership that began in 2020 when they quite literally wandered into the roastery looking for a roasting partner. Since then, it’s been a joy to grow alongside them and see the impact of our relationship reflected in better and better coffees each year. This year's washed microlot from Pablo and Eva is primarily Catuai and was selected and processed to create a profile that Pablo knows Borealis looks for: smooth and rich with a round body and good sweetness. The cherries were fermented for 48 hours before being sorted, depulped, washed, then slowly dried on raised beds. Pablo, now a third-generation coffee farmer, has stepped into managing farm operations with a clear focus on improving cup quality year after year. Through direct trade relationships, he has more control over pricing and margins than he would if relying on the volatile global commodity market. That control lets him reinvest in the farm, plant new varietals, upgrade the wet mill, and pay premium wages to his team. Roasted to an approachable medium with a satisfying body, it’s great black or with a splash of cream and sugar.