Specialty coffee Guatemala Alex Herrera Meissa VPO

Species: 100% Arabica Variety: Caturra Process: Anaerobic Natural – Sleeping Bag Fermentation: Anaerobic fermentation in whole coffee cherries for 300 hours or more Altitude: 1,480–1,800 masl Screen Size: 15/18 Region: Atitlán, Guatemala Producer: Alex Herrera Farm: Pampojilá Category: Specialty Coffee

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Region Guatemala

Origin & Production – Guatemala Meissa VPO, Pampojilá Farm

Guatemala Meissa VPO 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. Part of Mare Terra Coffee's Constellations collection, each lot is distinguished by its variety, processing method and sensory characteristics.

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

His relationship with coffee began during childhood, when he accompanied his parents in cultivation and processing activities, 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.

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

Los Andes, acquired in 2024, has a history connected to coffee cultivation dating back to the nineteenth century. Today, it combines traditional agricultural knowledge with modern production practices.

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

The family renovated Pampojilá in 2012, continuing 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 VPO reflects the distinctive growing conditions of this volcanic region.

The coffee is produced from the Caturra variety, carefully hand-picked and selectively harvested to promote consistent cherry ripeness.

Its distinctive anaerobic natural processing method develops a rich and expressive sensory profile, combining wine-like complexity, dark fruits, citrus and floral characteristics.

Meissa VPO represents the meeting point between five generations of coffee heritage and modern fermentation innovation.

Processing Method – OOTB Anaerobic Natural Sleeping Bag

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

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

According to Mare Terra Coffee, the process includes 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 promote consistency.

3. Extended anaerobic fermentation: Whole coffee cherries undergo fermentation in an oxygen-restricted environment for 300 hours or more.

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

The extended fermentation period is particularly important to this coffee's sensory identity.

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

Because the coffee cherries remain whole throughout fermentation, the process allows the coffee to develop distinctive fruit-driven and fermentation-related sensory characteristics.

The subsequent Sleeping Bag drying stage completes the natural processing method, helping develop the coffee's final flavour expression.

For Meissa VPO, this combination results in a pronounced wine-like sensory profile, with grapefruit, red cherry, blackberry, red plum, dark chocolate and dark rose.

The result is a coffee that brings together citrus brightness, dark-fruit intensity and floral elegance, offering a distinctive interpretation of Guatemalan specialty coffee.

About the Variety – Caturra

Caturra is a natural mutation of the Bourbon variety, first identified in Brazil and subsequently cultivated throughout Central and South America.

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

When grown at high elevations and processed under carefully controlled conditions, Caturra can develop complex sensory profiles with pronounced fruit and floral characteristics.

In Guatemala Meissa VPO, the Caturra variety provides the foundation for an expressive cup, while extended anaerobic fermentation contributes to its distinctive wine-like complexity.

The combination of high-altitude cultivation, volcanic growing conditions and innovative processing creates a coffee characterised by red fruits, grapefruit, dark chocolate and floral notes.

Why Choose This Coffee?

Guatemala Meissa VPO is an excellent choice for specialty coffee enthusiasts looking for a complex, wine-like coffee with pronounced fruit and floral characteristics.

Produced by Alex Herrera at Pampojilá Farm, this coffee combines the potential of the Caturra variety with an extended anaerobic fermentation of 300 hours or more and the distinctive Sleeping Bag drying technique.

Its sensory profile reveals grapefruit, red cherry, blackberry, red plum and dark chocolate, complemented by elegant floral notes of dark rose.

Unlike traditional Guatemalan coffees with predominantly chocolate, caramel or nutty characteristics, Meissa VPO offers a more experimental flavour experience, highlighting wine-like complexity and vibrant fruit notes.

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 citrus, fruit and floral characteristics to develop clearly in the cup. Carefully dialled-in espresso can offer a more concentrated expression of its wine-like profile.

Five generations of coffee heritage. Extended anaerobic fermentation. An extraordinary wine-like experience.