Hooray Coffee Lab
Obadiah | Piedra Azul, Guatemala (Washed)
Obadiah | Piedra Azul, Guatemala (Washed)
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$38 / 250g. pear, dark chocolate and lemon. Recommended for espresso and filter.
Produced by Vides Family
Region - La Libertad
Grown at 1500 - 1800 masl
Varietal - Caturra & Bourbon
Harvest - January 2024
Process - Washed
A community-rooted family farm supporting local schools and tree-planting initiatives: pear sweetness & a chocolate body.
Piedra Azul, located in La Libertad, Guatemala, thrives under the Vides Family's care at 1,500–1,800 meters above sea level. Established in 1956 by Roberto Molina, who planted Caturra, Bourbon, and Catuai varieties, the farm was later managed by his wife, Yolanda Garrido de Molina, until 2016.
Since then, his nephews have continued the legacy, producing exceptional washed, natural, and honey-processed coffees.
Piedra Azul supports four community schools, offers coffee scholarships, and leads tree-planting initiatives, reflecting its dedication to social and environmental responsibility.
On the cupping table, this lot was a standout for us, revealing delicate pear sweetness and a rich, layered chocolate body.
At Piedra Azul, coffee processing is a precise. Handpicked cherries are selected for ripeness and Brix levels, followed by 24-hour pre-fermentation in picking bags. The coffee is then weighed, sorted, de-pulped, and fermented for 15 to 24 hours, depending on the climate. Drying takes 15 to 18 days, with regular turning to ensure even results.
About Obadiah:
The founder, Sam Young, who first tried his hand at roasting in Australia (at Five Senses Coffee), opened his own roastery in 2017 on the outskirts of Edinburgh.
Clean and expressive
To truly reveal the innate character of a coffee, a deep understanding of its raw material is required.
We have established close partnerships with growers and producers who nurture their cherry, preserving its natural qualities within the seed.
Then, by roasting delicately and soon after harvest, we curate a resolutely seasonal offering of coffees that have retained their distinct expression.
For our coffees to be best enjoyed, we recommend a generous resting period after roast, to allow trapped CO2 to release, and the full spectrum of flavours to be revealed.
We encourage resting our coffees in its sealed bag for a minimum of 21 days, and we have found interesting results far beyond.
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