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Transcend Espresso Hunapu - Guatemala
Transcend Espresso Hunapu - Guatemala
Transcend Espresso Hunapu - Guatemala
Transcend Espresso Hunapu - Guatemala

Transcend Coffee & Roastery | Coffee

Transcend Espresso Hunapu - Guatemala


Walnut | Date | Molasses

Starting Parameters: 19.5g In | 30 Seconds | 38g Out
*note above parameters were created using an 18g VST basket on an espresso machine set to 8.5 bars of pressure
  • Village: Ciudad Vieja
  • Region: Sacatepequez, Guatemala
  • Farmers: Small-Scale farmers around the town of Ciudad Vieja
  • Elevation: 1600-1800 masl
  • Variety: Bourbon, caturra
  • Processing: Washed, Patio Dried

Over the city of La Antigua, Guatemala looms the volcano Volcan de Agua. The locals call the volcano Hunapu, and that is the same name Luis Pedro Zelaya gives to the coffees produced by small-scale farmers around the city. His Bella Vista mill purchases freshly harvested cherries from these farmers and his team supports the investments that the farmers are making by sharing knowledge on techniques for things like pruning and pest management. Every day that a harvest is delivered, a sample of cherries is removed to ensure that the lots have over 90% fully ripe cherries (though the values are usually closer to 98%). Each Day Lot usually yields between 500 and 1000 kg of green coffee and is kept separate for cupping for prospective buyers.

While a majority of the farms are situated between 1500 and 1800 meters above sea level, the lots we purchased this year are solely from producers situated around Ciudad Vieja, the old city just east of La Antigua. The coffee this year is rich and sweet like dates, walnuts and molasses.

-Josh Hockin
Director of Coffee

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We want to draw your attention to a subtle change on our labels, all of our labels now include both filter and espresso symbols.  The reason for this is simple:  all of our coffees have been prepared so that they are well suited to any brewing method.  Different brewing methods will highlight different aspects of our coffees, making each brew unique.  We will continue to classify any coffees we deem especially suited for brewing espresso.