Lucia Solís - Luxia Washed
Processor / Organizer: Lucia Solís
Origin: Antigua, Guatemala
Elevation: 1500 MASL
Variety: H1 , Caturra
Process: Luxia Washed - Yeast Inoculation
Roast Level: Light Medium
Importer: Yellow Rooster Coffee Imports)
Flavor Notes: Sarsaparilla, Pear, Brown Sugar, Balanced
I honestly don't know how 1. this is our first release from Guatemala and 2. how in the world Enjoy is fortunate enough to have our hands on such a special lot with an incredible story hailing from the one and only Lucia Solís (actually, this one is an easy answer, big ups and love as always to my dude Joel of Yellow Rooster Coffee Imports!)
Ight, there's a ton to say here about this coffee and about Lucia in general. Here we go...
Lucia is at this point an extremely recognized name and specialty coffee ambassador who has one of the raddest coffee podcasts out there called Making Coffee with Lucia Solis (also, this coffee is talked about in episode #68!!). As told by Yellow Rooster: Lucia is a Guatemala-born, University of California-educated wine specialist who made the jump to coffee after being hired by a wine yeast distributor to investigate some potential applications in Central America.
Now, after nearly a decade in coffee as a traveling consultant for producers across the world, Lucia settled in Guatemala a few years ago and began working with coffee producers to help create replicable and repeatable protocols to "add value instead of (simply)reduce risk."
In conjunction with Rueda Specialty Coffee Farms in Antigua, Lucia developed a protocol with a commercial yeast that helped create a stable and consistent lot of 18 different day lots harvested from December 2023 - March 2024 from what was a very non-uniform harvest season overall. This H1 and Caturra blend lot was harvested at an average of 1500 MASL, inoculated, pulped and patio dried resulting in a classic 'coffee' profile, medium bodied and structured acidity. Don't think of this coffee as a heavyweight punch out or huge wine-bomb; Lucia and team were not looking to change the flavors of the coffee through fermentation but rather to expand the window of which coffees could be inoculated as specialty. The yeast allowed them to include under and overripe cherries which traditionally might not make the cut, which is a key teaching moment repeated time and time again on Lucia's 'Making Coffee' podcast and at her in-person fermentation training camps.
It's important to note, Lucia is not becoming a producer.. While her team and she had a heavy hand in creating these lots, this is a group effort to help spearhead new paths in the industry that is seeing increasing challenges at the very farms that used to produce coffee with ease. In fact, the purpose of this lot is to help fund these fermentation training camps; hosting events in Guatemala to teach coffee producers how to use microbiology to deal with the challenges of the changing climate, and maintain consistent cup profiles for many years ahead.
And as told by Lucia: Most connect yeast fermentation to heightened flavors or funky coffee, however the philosophy of my Luxia Washed process is to utilize commercial yeast to stabilize and homogenize lot variability day-to-day throughout the harvest.
Traditionally a producer might select their best lots from peak ripeness period to highlight but this window was so short that a lot of coffee would be left out of the 'optimal picking window'. The goal of this coffee is to create stability and consistency in the cup in the midst of a very variable growing season.
I mean.... how incredibly awesome is all that?! This is the future of specialty, and Lucia is doing the work that can keep producers and their farms in business while also providing us with profiles that are excellent and familiar.
And let me be the first to tell you... Lucia knocked this out of the park. This coffee achieves the goals that were set and then some. I get a very familiar washed Antigua cup profile. Awesome root beer-y vibes with a lovely malic acidity and sugar browning notes for days. More specifically, sarsaparilla hard candy sweetness is balanced out by a ripe bosc pear like juiciness and acidity. A brown sugar note is present from start to end and really adds such a familiar 'feel' to the profile.
This coffee will shine in any brew method I can think of... High extraction pour over? Yup. High strength immersion? Yupp. French Press? Stovetop? Espresso? Yup yup yup. This is the coffee profile I aim to start my day with everyday. So grab a bag, support this incredible work being done by Lucia, and taste a glimpse into the future, today.
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Shipping Days: We ship orders twice a week, on Tuesdays and Thursdays.
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Tracking: Once your order has been shipped, you will receive a confirmation email with tracking information so you can follow its progress.
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