Primavera Family - Washed Guatemalan Caturra

A Family of Small Producers

Rather than coming from a single farm, Primavera Family is the signature regional lot from Primavera, a green coffee exporter with its roots in Guatemala. It brings together coffee from around 15 smallholder farmers near San Antonio Huista in Huehuetenango.

Each of these farms is too small to sell its coffee as a microlot. By blending their harvests together, Primavera can buy from them every year and pay a better price, which helps the farmers put money back into their farms and wet mills. Primavera's agronomists work alongside the producers in the field, and the lot is still fully traceable back to each farm.

Our New Easy Drinker

We always like to have one coffee on the menu that's an easy win for everyone, and Primavera Family is exactly that. It's a clean, sweet washed coffee that tastes like a strawberry dipped in chocolate, with a biscuity, cocoa-rich finish that goes brilliantly with milk.

Huehuetenango sits in Guatemala's western highlands, on the border with Mexico. It's one of the country's highest and most remote coffee regions, and warm, dry winds from the Mexican lowlands help protect its mountain farms from frost, so coffee can be grown at high altitude.

High-grown coffee ripens more slowly, which can give the beans more sweetness and complexity in the cup.

Washed processing tends to let the coffee's variety and growing conditions come through clearly, with less influence from the fruit during drying than in natural processing.

In a typical washed process, producers remove the cherry skin, then ferment and wash the coffee to remove its sticky mucilage before drying it. The exact fermentation and drying methods vary between producers.

If you'd like to learn more, you can enjoy our extremely comprehensive coffee processing guide, which details all of the coffee processes that you're likely to encounter.

Primavera Family is an easy coffee to get right. It's sweet and chocolatey as a filter, and a rich, comforting espresso that loves milk.

• Filter brewing: Start with a 1:16 ratio and a medium grind, then adjust to taste.
• Espresso: Start around 1:2 to bring out its brownie and cocoa sweetness. Making milk drinks? Here's what temperature a flat white should be.
• Cafetière: A forgiving coffee for a French press. Use a coarse grind and steep for about 4 minutes.
• Starting recipe: Orea V4, 15.5 g coffee, 250 g water, target brew time of approximately 2:20.

Explore More Recipes

To try recipes from world-class coffee brewers, explore our guide to the best filter coffee recipes of 2026.

• Abner & Vanessa – our other Easy Drinker: a natural Brazilian Catucaí from husband-and-wife duo Abner and Vanessa, with Hobnob biscuit, pear and creamy macadamia.
• El Vergel Decaf – quite possibly the best decaf we've ever found. World-class flavour, without the buzz.
• Malawo – a washed Ethiopian 74158 from Sidama, with jasmine florals, lemonade and candied lemon.
• Bookkisa – a vibrant, tropical Ethiopian natural from Guji, with pineapple, blueberry juice and white peach.
• Musaza Lot 1 – a washed Red Bourbon from our friends at Rwamatamu, Rwanda, with black tea, orange, honey and caramel.
• Niguse Jilo – a natural Kurume from Halo Bariti, Yirgacheffe, with blueberry compote, honey, Earl Grey and white peach.
• Red Sparrow – the award-winning anaerobic natural Yun Catimor from Yunnan, China, with honeydew melon, dragonfruit, mint and black tea.
• Bekele Yutute – an anaerobic natural 74158 from Bensa, Sidama, with Orange Starburst, peach yoghurt, blueberry and Earl Grey.
• El Dorado – our current Masterpiece: a rare natural Wush Wush from Loja, Ecuador, with pineapple, banana brûlée, lime and candyfloss.
• Browse all single-origin coffees