Guatemala Pampojilá [ESPRESSO]
Cherries in chocolate

[ORIGIN] GUATEMALA
[FARM] PAMPOJILÁ
[VARIETAL] CATURRA
[PROCESS] NATURAL/ANAEROBIC
[ROASTED FOR] ESPRESSO
[PROFILE] CHERRIES IN CHOCOLATE

Coffee roasted a maximum of 14 days ago.

This isn’t your typical Guatemalan espresso – it’s cherries in chocolate with volcanic energy.

Grown on Alex Herrera’s Pampojilá farm, high above Lake Atitlán on volcanic slopes, this Caturra brings a whole new mood to Guatemala. The trees grow at 1480-1800 m a.s.l., surrounded by volcanic soil and frequent mist that naturally protects the plants and slows down cherry maturation. The processing is a modern anaerobic natural with “sleeping bag” drying – a more controlled fermentation that builds a clearer, winey-fruit structure.

Why you’ll love it

Single origin from Guatemala, roasted for espresso and built around a fermentation-forward profile. The cup is juicy and bold: cherry sweetness, winey depth, and a smooth chocolate finish that lingers. It’s expressive but balanced – layered, silky, and full of character. Always fresh – roasted within 14 days for maximum aroma and clarity.

How to brew & enjoy

Pull it as a straight espresso when you want something fruity, intense, and dessert-like. It makes an impression from the first sip. With milk, it turns into pure indulgence – like a chocolate shake with a cherry twist. Perfect for cappuccino, flat white, and any milk drink that can handle a little extra personality.

Made by TRIGGER

We roast with intention – to challenge, not to repeat.
Pampojilá Espresso is for drinkers who want fruit, depth, and ferment-driven energy without losing structure and balance. By choosing it, you support a producer pushing quality on one farm, ethical sourcing, local roasting in Warsaw, and TRIGGER’s obsession with coffees that don’t play it safe.