Five Ways Coffee Roasters
Guatemala San Carlos
Our pick for this seasons Guatemala… So sweet and clean, it checks all the boxes for your favourite Guatemalan brew.
The farm, San Carlos is 16 hectares and is owned by the same producers of Villa Estela and San Ignacio, these three farms are historic farms located amongst the ruins, tiendas and restaurants of downtown La Antigua, Guatemala.
Josué at Los Volcanes takes care of this farm. The mastermind Josué is owed the credit for the farms full potential for specialty coffee production.
Carlos Durán was the founder of these farms in 1850 and has passed them down through his family different generations until today. This farm is one of the oldest in the region and the locals label this terroir “magical.”
The main cultivar found on this farm is 100 to 135 year old Bourbon varietals.
These plants have been grown and managed and pruned in a way that at a certain height, around the average height of a Guatemalan, they bend and grow towards the ground, many with the tops now touching the ground. his method is so that the harvesters are able to reach all of the cherries without stunting the growth of this precious variety.The trick to keeping this variety productive for so long is by alternating between plants harvested every year.
On San Carlos the plants remain productive and live longer by allowing plants to rest each year between production. Stripping the plants of every leaf and cherry at the end of the harvest season helps keep their ancient Bourbons healthy and productive, through continuous regeneration.Aside from Bourbon, San Carlos produces 40 year old Caturra and Catuaí varietals.
The main shade tree used on San Carlos is Gravilea and Inga.
Particular care is given to those shade trees who get pruned once every 10 years allowing the trees to grow higher than those found on traditional Antigua farms.
The taller shade trees help protect the plants from the frost characterised by the cool Antigua nights while allowing a breeze to pass through the plantation to keep a lower level of humidity.
An interesting fact about this farm is the duration of their harvest season that start in December, sometime even November and lasting all the way through to April, the harvest season of this farm is remarkably longer than those of the neighbouring coffee farms.Most farms in this region are only in harvest from January to March.How they manage to achieve this long lucrative season remains a mystery as nobody around had been able to figure it out yet.
Region: Sacatapéquez Department, Antigua Region
Tasting Notes: Forrest berries, raw honey, syrupy body.
Altitude: 1550-1900 mamsl
Variety: Bourbon, Caturra & Catuai
Roast Type: Espresso
We roast weekly to order. Shipping takes place every Thursday and Friday. Order before Wednesday to ensure delivery within the week.
Pickup available at Kinkerstraat 186
Usually ready in 2-4 days
Our standards in coffee making are reflected in our care for the environment. By using innovative packaging and sustainable logistics techniques, we aim to reduce our carbon footprint.
Five Ways is always on the lookout for new and inspiring ways to be sustainable and care for our planet.
Shipping at Five Ways:
The basics, Add to the cart the items (or coffee) you would like to purchase. We will then select, pack and ship your choices to your location. We roast weekly to order. Shipping takes place every Thursday and Friday. Order before Wednesday to ensure delivery departs within the same week.
Shipping and delivery
We ship using our friends at Keen delivery. This delivery platform allows us to ship with multiple carriers. Within Europe we use DPD, Post NL and DHL. Local shipping in The Netherlands we use DPD and you should receive your goods within 24-48 hours. Given Brexit… we ship to the UK with PostNL do expect delays here due to customs paperwork.
Note: due to COVID-19 restrictions, delivery is expected to take between 1-2 days longer, depending on your location. We are not responsible for any unforeseen service disruptions by our delivery partners.
Shipping rates are calculated automatically at checkout using inputs from our providers. Is shipping not available to your country? Email us your order and, we will arrange it for you.
To be arranged at the time of order. We will also offer this service at our flagship locations which, will be opening very soon. Only available within Amsterdam.
We can’t accept returns on coffee due to it being perishable. However, we really want you to be happy with your beans! If you have any issues with our coffee, please call or email within the week of receiving your order.
At Five Ways we are official distributors of ACAIA products. We have the Reseller RMA policy to, set up warranty and service between reseller (us) and the consumer. Please email us if you have any further questions.
Who is responsible to covers fees within the warranty period? See below.
Product Purchased from Acaia Local Reseller
Reseller is responsible for inspection and repair
Customer is responsible for inspection fee
Covered by Acaia
Covered by Acaia
Reseller is responsible for two-way shipping cost
Customer is responsible for two-way shipping cost
- Choose the right container: It's important to store your coffee beans in an airtight container. Look for a container made of a material that won't absorb odors, like glass or ceramic. Avoid using plastic containers, as they can impart a plastic-like taste to the coffee.
- Keep the container away from light: Coffee beans are sensitive to light, which can cause them to degrade more quickly. Store your coffee container in a dark place, such as a pantry or cupboard.
- Keep the container away from heat: Heat can also cause coffee beans to degrade. Avoid storing your coffee container near a heat source, such as a stove or oven.
- Store at room temperature: Coffee beans should be stored at room temperature, between 60 and 75 degrees Fahrenheit. Avoid storing coffee beans in the refrigerator or freezer, as moisture can cause them to spoil and lose their flavor.
- Use whole beans: It's best to store whole coffee beans rather than ground coffee. Ground coffee has a larger surface area, which makes it more vulnerable to oxidation and degradation.
- Avoid air exposure: Exposure to air can cause coffee beans to oxidize, which can lead to a stale or sour taste
Located in West Amsterdam. We Roast all our coffee on the Dutch built Giesen W15 machine.
From day one, our focus lies in Sourcing, roasting and brewing the best coffees we think exist year to year.
We highlight the terroir and processes from different origins and also select unique coffees which, challenge us to think outside the box.