Guatemala El Tempixque
Reviews.
Chocolate, black tea, & honey
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 | Catuai |
| Processing | Washed |
| Producer | Falla Family |
| Region | San Miguel Dueñas, Sacatepéquez |
| Elevation | 1500-1600 masl |
About this coffee:
The Falla family's coffee legacy in Guatemala dates back to 1890 when they began cultivating coffee in the Antigua valley. In 1962, Arturo Falla Cofiño, a third-generation family member, purchased a new farm named "El Tempixque." Arturo was not only passionate about coffee but also an innovator, introducing shade-grown practices using Grevillea and Macadamia trees.
Estuardo Falla, Arturo's fourth brother, inherited the family's coffee tradition after Arturo's passing in 1992. Estuardo was business-minded and established a wet and dry mill at El Tempixque to enhance coffee quality and serve other producers in the region. Estuardo focused on growing bourbon and caturra varieties, maintaining the Genuine Antigua cup profile, and building a professional team to ensure consistent production and quality.
In 2017, Estuardo’s son, Sebastian, and his cousin, Adrian, joined the team to prepare for a generational transition. Together, they initiated projects such as a micro-mill for special process micro-lots. They also founded the Arturo Falla Cofiño Association, providing education, healthcare, and benefits to farm employees and hundreds of small producers in Antigua, showcasing their commitment to both coffee excellence and community welfare.
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 El Tempixque 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.