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What makes a day really good? Something big and exciting – or just a day that feels right from the start? Maybe both. That obvious kind of day. We call them Delicious Days. This coffee lives up to its name. A washed single origin that hits the spot – juicy orange, crunchy red apple and smooth, rich nougat. Bright, lively and full of character. Grown with care, carefully selected – and made to lift your day. Woke up in a bad mood? One cup, and it’s like being blown away.
ROAST PROFILE Here we raise the temperature of the roasting slightly. The beans for Delicious Days are grown at high altitude and therefore require a lot of energy in the roast - both to build body and preserve acidity. Initially, we have an aggressive roast profile with a fairly short maillard and instead we extend the time for the beans to develop the flavour.
ORIGIN The contents of the bag rotate with the harvest seasons – but the flavour profile remains. Right now you can find a washed coffee from our friend Wicho Valdés in Guatemala.
ORIGIN Cobán, Guatemala
PRODUCER Wicho Valdés
FARM Santa Isabel & San Lorenzo
ALTITUDE 1600 m.a.s.l.
VARIETY Caturra, SL28
PROCESS Washed
Wicho Valdés' father, Don Luis, bought back the family's old farm Santa Isabel in 1960, along with the nearby farm San Lorenzo. He started growing coffee in 1965 and today Wicho is responsible for the entire operation. He grew up helping his father on the farm and fell in love with coffee at an early age. After studying agronomy, he returned to coffee in 1998.
Today, Wicho has three children who also spend weekends and holidays on the farm. "I hope they find the love for coffee, just like I did." The Valdés family is very environmentally conscious and has set aside almost a third of the farm, 88 hectares, for a forest of cedar, pine and mahogany trees that protect water resources and promote biodiversity. The remaining 200 hectares are dedicated to coffee cultivation, with many different varieties planted alongside other trees that both provide shade and improve soil quality. Wicho also uses a systematic pruning method that increases ventilation and light, reducing the risk of fungal diseases such as ‘Coffee leaf rust’ and therefore the need for treatments.
Since the end of 2021, Santa Isabel has reduced the use of chemicals and inorganic materials. Wicho has established a lab on the farm to create natural solutions that make the coffee trees more resistant to diseases. Thanks to this, he no longer needs to use pesticides and has halved the use of fungicides.
The coffee trees are now healthier and quality is expected to improve further. In 2024, only 10% of the trees showed signs of ‘Coffee leaf rust’, compared to 30%
the previous year.
The Cobán region receives around 3500 mm of rainfall per year, so pruning is necessary to avoid fungal diseases. It also creates a long and rather irregular flowering period, which causes quite a bit of extra work during the harvest. Sometimes pickers pass a coffee tree up to ten times to pick all the coffee berries just when they are perfectly ripe!
ROAST PROFILE Here we raise the temperature of the roasting slightly. The beans for Delicious Days are grown at high altitude and therefore require a lot of energy in the roast - both to build body and preserve acidity. Initially, we have an aggressive roast profile with a fairly short maillard and instead we extend the time for the beans to develop the flavour.
ORIGIN The contents of the bag rotate with the harvest seasons – but the flavour profile remains. Right now you can find a washed coffee from our friend Wicho Valdés in Guatemala.
ORIGIN Cobán, Guatemala
PRODUCER Wicho Valdés
FARM Santa Isabel & San Lorenzo
ALTITUDE 1600 m.a.s.l.
VARIETY Caturra, SL28
PROCESS Washed
Wicho Valdés' father, Don Luis, bought back the family's old farm Santa Isabel in 1960, along with the nearby farm San Lorenzo. He started growing coffee in 1965 and today Wicho is responsible for the entire operation. He grew up helping his father on the farm and fell in love with coffee at an early age. After studying agronomy, he returned to coffee in 1998.
Today, Wicho has three children who also spend weekends and holidays on the farm. "I hope they find the love for coffee, just like I did." The Valdés family is very environmentally conscious and has set aside almost a third of the farm, 88 hectares, for a forest of cedar, pine and mahogany trees that protect water resources and promote biodiversity. The remaining 200 hectares are dedicated to coffee cultivation, with many different varieties planted alongside other trees that both provide shade and improve soil quality. Wicho also uses a systematic pruning method that increases ventilation and light, reducing the risk of fungal diseases such as ‘Coffee leaf rust’ and therefore the need for treatments.
Since the end of 2021, Santa Isabel has reduced the use of chemicals and inorganic materials. Wicho has established a lab on the farm to create natural solutions that make the coffee trees more resistant to diseases. Thanks to this, he no longer needs to use pesticides and has halved the use of fungicides.
The coffee trees are now healthier and quality is expected to improve further. In 2024, only 10% of the trees showed signs of ‘Coffee leaf rust’, compared to 30%
the previous year.
The Cobán region receives around 3500 mm of rainfall per year, so pruning is necessary to avoid fungal diseases. It also creates a long and rather irregular flowering period, which causes quite a bit of extra work during the harvest. Sometimes pickers pass a coffee tree up to ten times to pick all the coffee berries just when they are perfectly ripe!