Finca Pampojilá - Guatemala {Ruiru 11 - Anaerobic Natural}

Technical Sheet

Roaster: Rush Rush Coffee Roasters
Name: Finca Pampojilá
Origin: Guatemala
Region: San Lucas Tolimán, Atitlán
Farm: Finca Pampojilá
Producer: Alex Herrera
Variety: Ruiru 11
Process: Anaerobic Natural
Notes: Kiwi · Cherry
Roast: Filter / Espresso Roast
Recommendation: Filter / Espresso
Format: 250g

Why we like it

For its combination of history, volcanic origin, and an anaerobic processing method that transforms the traditional profile of Guatemalan coffees.

A Ruiru 11 with notes of kiwi and cherry, available in two roast profiles to explore different expressions of the same variety.

Who should buy it

Ideal for those who enjoy fruity coffees, anaerobic fermentations, and unusual varieties.

Especially interesting for those seeking a Guatemalan coffee with a tropical and red fruit profile, suitable for both filter preparations and sweet, expressive espressos.

From San Lucas Tolimán, on the shores of Lake Atitlán, Guatemala, comes this Ruiru 11 from Finca Pampojilá, produced by Alex Herrera and selected by Rush Rush Coffee Roasters.

Situated on the volcanic slopes of Atitlán, Finca Pampojilá has over 150 years of coffee history. Its name, of Mayan origin, means "land where the clouds of mist rise," a reference to the microclimate that characterizes this region.

This Ruiru 11 variety lot has been processed using the Anaerobic Natural method, combining fermentation in the absence of oxygen with drying inside the cherry itself. The result is a fruity profile that moves away from the more traditional chocolate notes found in the farm's washed lots.

In the cup, we find notes of kiwi and cherry, with an intense fruity expression and pronounced sweetness.

Rush Rush presents this coffee in two roast profiles: filter, to highlight its fruity character, and espresso, to achieve a more concentrated, sweet cup with greater body.

Origin and Producer

Finca Pampojilá is located above San Lucas Tolimán, on the slopes of the Atitlán volcano, Guatemala, overlooking Lake Atitlán.

The farm was founded and officially registered in the late 19th century and has over 150 years of tradition in coffee cultivation.

Its name comes from the Mayan language and means "land where the clouds of mist rise." The southern winds carry moisture to the volcano's slopes, forming a blanket of clouds that provides natural shade to the coffee trees during the afternoons.

The volcanic soils and the region's climatic conditions are part of the farm's growing environment.

In 2012, the current owning family acquired Pampojilá and began a renewal process after the damage caused by Tropical Storm Agatha.

The introduction of new Arabica varieties allowed for improvements in production, quality, and plant health. The processing facilities were also modernized to optimize fermentation and sun drying.

Currently, Alex Herrera continues the work of producing specialty coffees at Pampojilá, combining the farm's tradition with different varieties and processing methods.

Ruiru 11 Variety

Ruiru 11 is an Arabica coffee variety originally developed in Kenya, known for its resistance to certain coffee plant diseases.

In this lot from Finca Pampojilá, the variety is combined with natural anaerobic processing to develop a particularly fruity sensory profile.

The result stands out for its notes of kiwi and cherry, offering a different interpretation of traditional Guatemalan coffees.

Anaerobic Natural Process

The Anaerobic Natural process combines fermentation under limited oxygen conditions with drying the coffee inside the cherry itself.

1. Anaerobic fermentation

The cherries undergo fermentation in an oxygen-free environment, promoting the development of aromatic compounds associated with fruity profiles.

2. Natural drying

After fermentation, the coffee is dried while retaining the cherry around the bean.

This method allows the fruit to remain in contact with the bean during drying and contributes to the development of greater fruity intensity.

3. Sensory development

The combination of both stages produces a coffee with notes of ripe fruit and red berries, moving away from the milder, more chocolatey profile of Pampojilá's washed lots.

Sensory Profile

A fruity and sweet cup, with kiwi notes that provide a tropical and refreshing character.

The cherry adds an expression of ripe red fruit, creating a vibrant and aromatic profile.

In filter, the roast seeks to highlight the fruity notes and aromatic expression of the Ruiru 11.

In espresso, the profile becomes more concentrated and sweet, with greater body and enough intensity to also be enjoyed with milk.

Rush Rush is a Belgian vintage coffee roaster based in Antwerp.

After years of working in the Belgian coffee industry, Simon and Nanigui decided to join forces and start building something of their own.

Rush Rush Café is located in Zurenborg, a cozy residential area of Antwerp, close to the city center. Here, the entire team does everything to ensure customers can enjoy excellent coffee and food, all in a relaxed and friendly atmosphere.

At Rush Rush, everyone cares about quality. They focus on traceable and high-quality coffee full of flavor - they want to convey their enthusiasm for the world of specialty coffee so that each cup is the best possible experience.