Guatemala Ojo De Agua
Panela. Aprcot. Peach.
Ships within 1 week after roast date
100% specialty arabica coffee beans only
Proud Mary's coffee beans are at their peak 2 to 3 weeks after roasting
| Variety | Bourbon & Caturra |
| Processing | Washed |
| Producer | Various |
| Region | Ciudad Vieja, Sacatepéquez |
| Elevation | 1630 masl |
About this coffee:
Grown in the rich volcanic soils of Sacatepéquez, under the shadow of Volcán de Agua, Project Ojo de Agua represents a fresh chapter in Guatemala’s historic coffee story. Rooted in the famed region of Ciudad Vieja, where coffee first touched Guatemalan soil, this initiative brings together eight smallholder producers who have farmed the land for generations.
In 2024, these growers began delivering their coffee cherries to Beneficio La Esperanza, Los Volcanes’ wet mill. The result? A new level of quality and traceability, bringing out the full potential of these high-elevation coffees.
Shade-grown in volcanic soild and hand-picked, Ojo de Agua coffees are a celebration of legacy and innovation. Expect dense, sweet, and complex cups that reflect the care and knowledge behind every harvest.
This is more than just a coffee, it’s a spring of renewal for local communities. A project built on collaboration, resilience, and a shared vision for the future of Guatemalan coffee.
About Proud Mary:
Proud Mary was founded by husband and wife Nolan and Shari Hirte in 2009 in Melbourne, Australia. Proud Mary offers products and services that improve the start of your day so dramatically, that it's impossible to go back to the way things used to be.
We aim to provide an amazing and heart felt experience for everyone who visits our locations.
Nolan is such an amazing guy who lives for coffee. It just swung that way and we’ve been using his coffee ever since,” - Ashley says; Bean Scene Magazine
Brewing Recipe :
| Espresso | |
| Brewing ratio | 1 : 2.5 |
| Ground coffee | 20g |
| Espresso output | 50g |
| Brew time | 25-35 seconds |
| Filter | |
| Brewing ratio | 1 : 16 |
| Ground coffee | 15g |
| Total water | 250ml |
| Water temperature | 93ºc |
| Brew time | 3 minutes |
In the cup.
How Guatemala Ojo De Agua shows up — flavour profile, body, finish — graded on our internal cupping rubric.
Brew it
like this.
- Ratio
- 15g : 250g
- Time
- 3:00
- Temp
- 93°C
Bloom 30s. Four pours of 60g, 30s apart.
- Ratio
- 30g : 500g
- Time
- 4:00
- Temp
- 92°C
Plunge slow. Decant immediately to avoid over-extraction.
- Ratio
- 18g : 36g
- Time
- 28s
- Temp
- 93°C
Distribute, tamp level, pull. Adjust grind to hit time.
