Specialty coffee Guatemala Alex Herrera Meissa VGN

Species: 100% Arabica Variety: Caturra Process: Anaerobic Natural – Sleeping Bag Fermentation: Anaerobic fermentation in whole coffee cherries Altitude: 1,480–1,800 masl Screen Size: 15/18 Region: Atitlán, Guatemala Producer: Alex Herrera Farm: Pampojilá Category: Specialty Coffee

Profile

Region Guatemala

Origin & Production – Guatemala Meissa VGN, Pampojilá Farm

Guatemala Meissa VGN is an exceptional specialty coffee from the mountainous Atitlán region of Guatemala, produced by Alex Herrera at his family's Pampojilá Farm.

The name Meissa comes from a star used to identify coffee lots produced by Alex Herrera. This coffee belongs to Mare Terra Coffee's Constellations collection, in which individual lots are distinguished by their flavour, aroma and processing methods.

Alex Herrera represents the fifth generation of a Guatemalan coffee-producing family, with deep roots in the mountains surrounding the Atitlán Volcano.

His connection to coffee began during childhood, when he accompanied his parents in cultivation and processing activities, gradually learning the details involved in producing high-quality coffee.

Through technical education and international experience, Alex has combined generations of family knowledge with contemporary approaches to coffee production, processing and commercialisation.

His work reflects a balance between respect for the land and innovation, with an emphasis on quality, traceability and sustainability.

Each microlot produced by Alex and his family reflects their commitment to the environment, local communities and Guatemala's coffee-growing heritage.

The Herrera family manages several coffee farms, including Los Andes and Pampojilá.

Los Andes, acquired in 2024, is a historic property where the family combines traditional agricultural knowledge with modern production practices.

Pampojilá is located on the upper slopes of the Atitlán Volcano, overlooking Lake Atitlán. The farm benefits from volcanic soils and natural mist, which helps protect the coffee plants.

The Herrera family renovated Pampojilá in 2012, preserving its long coffee-growing heritage while introducing improvements in agricultural management and processing techniques.

Cultivated at elevations between 1,480 and 1,800 metres above sea level, Meissa VGN reflects the distinctive growing conditions of this volcanic region.

The coffee is produced from the Caturra variety, with cherries carefully hand-picked and selectively harvested between January and March.

Its anaerobic natural processing method develops an expressive sensory profile combining blackcurrant, tropical fruits, citrus notes and dark chocolate.

The result is a distinctive coffee that brings together the family's agricultural heritage and a modern approach to fermentation.

Guatemala Meissa VGN represents five generations of coffee tradition, volcanic terroir and innovative processing.

Processing Method – Anaerobic Natural Sleeping Bag

One of the defining characteristics of Guatemala Meissa VGN is its Anaerobic Natural Sleeping Bag processing method.

This technique combines anaerobic fermentation of whole coffee cherries with a specialised outdoor drying method.

According to Mare Terra Coffee, the process involves four main stages:

1. Cherry reception: Freshly harvested coffee cherries are received for processing.

2. Ripeness sorting: The cherries are selected according to their ripeness to improve consistency.

3. Anaerobic fermentation: Whole coffee cherries undergo fermentation in an oxygen-restricted environment.

4. Sleeping Bag drying: Following fermentation, the cherries are dried outdoors using the Sleeping Bag technique.

During anaerobic fermentation, microbial activity transforms compounds within the coffee fruit, influencing the development of aromatic and flavour characteristics.

Because the cherries remain whole throughout fermentation, the process can contribute to a pronounced fruit-forward character.

The subsequent Sleeping Bag drying stage completes the natural processing method and helps develop the coffee's final sensory expression.

For Meissa VGN, this combination creates a wine-like flavour profile, characterised by blackcurrant, dark chocolate and an unusual range of tropical fruit notes, including kiwi, lychee, passion fruit, melon and pineapple.

Tangerine adds a citrus dimension, while dark chocolate provides contrast to the fruit-driven characteristics.

The result is a coffee that combines dark berries, tropical sweetness, citrus freshness and chocolate complexity.

The supplier does not specify the exact fermentation duration or detailed drying parameters for this particular lot.

About the Variety – Caturra

Caturra is a natural mutation of the Bourbon variety, first identified in Brazil and later introduced to coffee-growing regions throughout Central and South America.

Known for its compact plant structure, Caturra is appreciated for its adaptability and potential to produce high-quality coffees with balanced sweetness, vibrant acidity and clean flavour characteristics.

When cultivated at high elevations and processed carefully, Caturra can develop complex sensory profiles featuring pronounced fruit characteristics and aromatic depth.

In Guatemala Meissa VGN, the Caturra variety provides the foundation for a distinctive sensory experience, while anaerobic natural processing contributes to its expressive fruit character and wine-like complexity.

The combination of volcanic growing conditions, selective harvesting and innovative fermentation produces a coffee with blackcurrant, tropical fruits, tangerine and dark chocolate.

This demonstrates the versatility of Caturra and its ability to express different flavour profiles depending on the growing environment and processing method.

Why Choose This Coffee?

Guatemala Meissa VGN is an excellent choice for specialty coffee enthusiasts looking for a complex, wine-like coffee with intense tropical fruit and dark berry characteristics.

Produced by Alex Herrera at Pampojilá Farm, this coffee combines the qualities of the Caturra variety with anaerobic natural fermentation and the distinctive Sleeping Bag drying technique.

Its sensory profile reveals blackcurrant, kiwi, lychee, passion fruit, melon and pineapple, complemented by tangerine and dark chocolate.

Unlike traditional Guatemalan coffees with predominantly chocolate, caramel or nutty characteristics, Meissa VGN offers a more adventurous flavour experience, highlighting the contrast between dark berries, tropical fruits and chocolate.

With an SCA score of 88.00 points, this coffee belongs to the Excellence (86–89) category within the Martines quality classification system.

Its aromatic complexity makes it particularly suitable for filter brewing, allowing the different fruit characteristics to develop clearly in the cup.

For Martines, a carefully developed Light roast could be an interesting alternative to the supplier's Light-Medium sample roast, helping emphasise the coffee's fruity characteristics while preserving sweetness and balance. This recommendation should be validated through roasting trials and cupping.

Five generations of coffee heritage. Innovative anaerobic fermentation. An extraordinary tropical and wine-like experience.