This low-caffeine coffee is from Coffea Diversa farm located on the Suchitan volcano in Jutiapa, Guatemala, founded by José Padilla. The farm operates under an agroforestry system combining avocado trees and coffee at 1000-1200 meters altitude. The soil is clay loam with shade from avocado, cuje, and oak trees, with temperatures between 10-24°C. The coffee is processed using a traditional washed method where cherries are harvested at blood-red ripeness, rested for 24 hours, then depulped without water and fermented for 72 hours in concrete piles. After washing and classification, the coffee is dried on African beds for approximately 20 days until reaching 10-11% humidity. The production approach is semi-organic, combining organic products with high-technology slow-release chemical fertilizers.
Atmans Coffee was founded in Barcelona in 2016 by Miguel Lamora, a two time Spanish Latte Art Champion and third place finisher at the 2013 World Latte Art Championship. Miguel started his coffee career in 2004 and is considered one of the pioneers of Spain's specialty coffee scene, having served as SCA National Coordinator for Spain from 2016 to 2019. The name comes from the Sanskrit word for soul or essence, and the roastery's philosophy centres on revealing each coffee's unique character. Atmans curates its selection based on a framework of Process, Origin, and Variety, offering a wide and rotating range of specialty coffees from their base in the Les Corts neighbourhood.
