Guatemala SL28 Natural Process from Plan del Guayabo Estate

If you’ve ever wondered what gives some natural-processed coffees such a deep, wine-like character—think fermented fruit, rich sweetness, and bold body—this Guatemalan SL28 from the high-altitude Plan del Guayabo estate offers a textbook example. Grown at over 1600 metres and processed with intentional skin contact, it delivers a sensory experience that goes far beyond your average light roast.

This lot is a single-origin SL28 variety grown at 1675 metres in Guatemala’s New Oriente region, processed as a winey natural, and delivers distinct notes of pineapple, dried apricot, and red wine. It’s produced by Mr. Benjamin Donado at the Plan del Guayabo estate.

What Is the Plan del Guayabo Estate?

The Plan del Guayabo estate—whose name translates from Spanish as "Guava Plain"—lies near the Volcán de Suchitán in Guatemala’s New Oriente region. The name comes from the abundance of guava trees growing in the area. The farm is owned and managed by Mr. Benjamin Donado, whose family has been focused on quality coffee production since 1990. Before their involvement, local farmers had little experience with coffee cultivation, especially in such steep, high-elevation terrain. Today, the estate is known for producing a range of high-quality, traceable microlots using diverse varieties and innovative processing methods.

Why the New Oriente Region Matters

The New Oriente is one of Guatemala’s eight recognised coffee-growing regions, located in the country’s eastern highlands. Like much of the nation, it benefits from volcanic soils, stable rainfall, and a subtropical highland climate—all ideal conditions for growing specialty coffee. Historically, however, the region suffered from a fragmented supply chain. Buyers would purchase unsorted coffee cherries from farmers, then sell them in bulk to intermediaries who mixed them into large, untraceable shipments. This often resulted in SHB (Strictly Hard Bean) coffee sold under the generic “New Oriente” label, with no way to identify origin or producer. Estates like Plan del Guayabo are changing that, focusing on traceability and unique processing to highlight individual farm character.

How the Winey Natural Process Works

The winey natural (or winey honey, or extended natural) process involves drying coffee cherries with their skins and pulp intact for an extended period—often 27 to 30 days—under careful management to develop intense fruit flavours and higher body. Unlike traditional natural processing, the winey method places extra emphasis on controlled fermentation during drying to achieve wine-like characteristics. This lot was processed that way to highlight tropical fruit depth and vinous qualities. The extended skin contact boosts sweetness, complexity, and aromatic intensity, resulting in a cup that tastes more like a crafted beverage than a straightforward brewed coffee.

About the SL28 Variety

The SL28 is a legendary coffee variety originally developed in Kenya during the 20th century. It’s renowned for its ability to thrive at high altitudes and for producing bright acidity, complex fruit flavours, and strong cup presence. In this case, the SL28 varietal grown at 1675m in Guatemala’s volcanic soil expresses itself with striking fruitiness: pineapple, dried apricot, and hints of red wine. Its performance in high-altitude, cooler climates makes it well-suited to regions like New Oriente, where it can develop slow, dense flavours.

Frequently Asked Questions

What is the winey natural coffee process?

The winey natural process is a type of dry or natural processing where coffee cherries are dried with their skins and pulp fully intact, often for 27–30 days. This extended drying period, combined with careful fermentation control, leads to heightened fruit flavours, increased sweetness, and a vinous or wine-like profile in the cup. It’s used to enhance complexity and body.

Where is the New Oriente coffee region in Guatemala?

The New Oriente is one of Guatemala’s eight recognised coffee-growing regions, located near the country’s eastern highlands and the Volcán de Suchitán. It features high-altitude, volcanic-soil terrain with stable rainfall and a subtropical climate, making it suitable for growing high-quality specialty coffee.

Who produces the Plan del Guayabo SL28 coffee?

The Plan del Guayabo SL28 coffee is produced by Mr. Benjamin Donado at the Plan del Guayabo estate in Guatemala’s New Oriente region. The Donado family has been dedicated to coffee production since 1990, and the farm is known for traceable, high-altitude lots with unique processing.

What does SL28 coffee taste like?

The SL28 coffee variety is known for its high acidity, complex fruit flavours (often citrus or stone fruit), and strong cup presence. In this Guatemalan example, it presents notes of pineapple, dried apricot, and red wine, reflecting its high-altitude, winey natural processing.

Why is altitude important for coffee flavour?

Higher altitude slows coffee cherry ripening, allowing more time for sugar development and complex flavour formation in the bean. This typically results in brighter acidity, greater sweetness, and more nuanced cup profiles, especially in varieties like SL28 grown at 1675 metres.

Recommended FrontStreet Beans for Natural Process Fans

For coffee drinkers drawn to the winey, fruity profile of the Plan del Guayabo SL28, FrontStreet Coffee’s Ethiopia Huakui (Huakui being the Chinese for 'Flower Queen', known internationally as Ethiopia Huakui or '') offers vibrant florals and tropical fruit with a medium body. Their Colombia Sidra also delivers intense tropical and stone fruit flavours with heavy sweetness, processed as a double anaerobic natural. Both showcase the kind of fruit-forward complexity you’ll recognise. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.