Is this coffee good for espresso or just drip coffee?

The roaster recommends this coffee for both espresso and pour-over methods. The same beans will taste different depending on extraction—espresso typically emphasizes body and concentrated sweetness, while pour-over brings out more nuanced flavor layers.

What does single-origin mean for this coffee?

Single-origin means all the beans in the bag come from one specific farm rather than a blend of multiple farms or regions. In this case, every bean comes from the Bella Vista farm in Guatemala, managed by Luis Pedro Zelaya.

How should I store this coffee after opening?

Store coffee in an airtight container away from light, heat, and moisture. Whole beans stay fresh longer than ground coffee, so grind only what you need for each brew. Use opened coffee within two to three weeks for best flavor.

What does the agronomy background mean for coffee quality?

Agronomy is the science of soil management and crop production. A grower with formal training in agronomy applies scientific methods to decisions about plant health, harvest timing, and processing techniques—all of which directly affect the flavor and quality of the green coffee before roasting.

Guatemala Bella Vista

b corp
fair trade

The 3-second version

Single-origin lot from a Guatemalan farm with four generations of family history
Roasted by Stumptown for espresso or pour-over brewing methods
Chocolate and caramel notes with layered complexity
Seasonal availability—not a permanent offering
Requires grinder and brewing equipment for best results

Why it's on GiftsFeed

Single-origin Guatemala coffee from a fourth-generation family farm

Most supermarket coffee comes from blended lots sourced through commodity markets, which means you never know which farm grew the beans or how they were processed. This is a traceable single-origin lot from one named farm, roasted by a company that maintains direct relationships with growers and publishes who produced each coffee.

The Zelaya family's combination of generational farming knowledge and formal agronomic training shows up in cup quality. That background matters because great coffee starts in the field—varietal choice, soil management, selective harvesting, and post-harvest processing all determine what the roaster has to work with. For drinkers who care where their coffee comes from and how it was grown, this level of transparency and grower expertise is worth seeking out.

Good gift when

Home espresso enthusiasts who dial in single-origin shots
Pour-over drinkers who want traceable, relationship-sourced coffee
People who brew several cups daily and prefer buying larger quantities
Coffee drinkers interested in Latin American growing regions

Skip it if This is a rotating-menu coffee that may not be available year-round, so you cannot rely on repeat orders staying in stock indefinitely

Specs

Origin: Guatemala, Bella Vista farm
Producer: Luis Pedro Zelaya
Roaster: Stumptown Coffee
Tasting Notes: Chocolate, caramel, complex
Recommended Brewing: Espresso, pour over
Size Options: 12 oz, 5 lb

What's included

Whole bean coffee from Guatemala Bella Vista farm

If you're giving it

No sizing to guess

Coffee drinkers appreciate knowing the origin and roaster, but bag packaging is functional rather than decorative

The details

This single-origin coffee comes from the Bella Vista farm in Guatemala, where Luis Pedro Zelaya oversees production with methods informed by formal agronomy training and four generations of family knowledge. The lot represents a intersection of inherited land stewardship and contemporary farming techniques applied to arabica cultivation at elevation.

Stumptown sources this coffee as a relationship lot, roasting it to bring out the layered flavor profile the farm's processing methods make possible. The merchant tags it for both espresso and pour-over brewing, with tasting notes centered on chocolate and caramel sweetness alongside complexity that shows up differently depending on extraction method.

The farm's approach combines agronomic science with long-term land management practices developed over multiple generations. Zelaya's background in agronomy informs decisions about varietal selection, soil health, canopy management, and harvest timing—all factors that shape the green coffee Stumptown receives before roasting.

Available in twelve-ounce retail bags and five-pound format for higher-volume brewing. This is a rotating-menu coffee rather than a year-round offering, tied to harvest cycles and the roaster's sourcing relationships in the region.

Stumptown

Guatemala Bella Vista

Bella Vista lot roasted by Stumptown, grown and processed by Luis Pedro Zelaya

$23–$150at stumptowncoffee.com

Choose an option

Quantity

Ships and sold by Stumptown. About this merchant

The 3-second version

Single-origin lot from a Guatemalan farm with four generations of family history
Roasted by Stumptown for espresso or pour-over brewing methods
Chocolate and caramel notes with layered complexity
Seasonal availability—not a permanent offering
Requires grinder and brewing equipment for best results

Questions

Is this coffee good for espresso or just drip coffee?: The roaster recommends this coffee for both espresso and pour-over methods. The same beans will taste different depending on extraction—espresso typically emphasizes body and concentrated sweetness, while pour-over brings out more nuanced flavor layers.
What does single-origin mean for this coffee?: Single-origin means all the beans in the bag come from one specific farm rather than a blend of multiple farms or regions. In this case, every bean comes from the Bella Vista farm in Guatemala, managed by Luis Pedro Zelaya.
How should I store this coffee after opening?: Store coffee in an airtight container away from light, heat, and moisture. Whole beans stay fresh longer than ground coffee, so grind only what you need for each brew. Use opened coffee within two to three weeks for best flavor.
What does the agronomy background mean for coffee quality?: Agronomy is the science of soil management and crop production. A grower with formal training in agronomy applies scientific methods to decisions about plant health, harvest timing, and processing techniques—all of which directly affect the flavor and quality of the green coffee before roasting.