The Enthusiast

From: $15.00 / month


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If you have experience with coffee and know what a siphon, V60, or Kalita Wave is then The Enthusiast coffee subscription is for you. The Enthusiast was created for those that have a palate and appreciation for specialty coffees.
  • Coffee subscription billed monthly
  • More complexity and nuanced flavors
  • More variety in origin
  • Beans change every other month
  • African, Central and South American Origins
  • Allows for higher quality microlots
  • Coffees purchased up to 400% over index
  • Lighter roasts ranging from City through Full City (Light to Medium)*
  • Free Modest Coffee tin to keep those beans fresh

*We roast our beans to preserve and compliment the flavors of origin. There will always be a bit of variety in our roasts in our continuing attempt to express the best that each bean has to offer.

“How many bags will I need per month?” By our calculations, one person who drinks one cup per day will go through about two bags per month.

Additional information

Weight 12 oz
Current Coffee


Las Faldas, the Spanish word for skirts, is an apt name for this offering from farms located in the rugged folds of the Acatenango volcanic coffee growing region near the city of Antigua. Like a skirt's pleats, the story of Las Faldas has many deep layers. More than a 100 years ago, Maximiliano Perez Rosales established Las Faldas as a large estate with more than 1,500 hectares of rugged terrain and few inhabitants. In the decades that followed, thousands of indigenous Kaqchikel Mayans who came to work for the harvest would eventually settle and form permanent communities within the boundaries of the estate. Over the years the large estate was handed down to the next generation and divided into parts that were sold to the indigenous families who settled there. Today, more than 300 farms, some still cultivated by Maximiliano's great grandchildren along with other indigenous farmers, form the community of Las Faldas.

Cherry from Las Faldas is taken to La Esperanza, a mill with its own storied history of receiving and processing cherry with traceability to the surrounding Antigua area, renowned for its cup profile and protected with its own origin mark. Fermentation tanks at La Esperanza, located in an enclosed building, are often heated with the same forced air used to heat the mechanical dryers to maintain a relatively consistent 36-hour fermentation protocol despite sporadically cold conditions in Antigua. Coffee is washed mechanically after fermentation and then pumped to a silo to remove water and pre-dry. The mill is equipped with mechanical dryers (guardiolas) and patios. Water is well managed and properly treated. Dried parchment is taken to San Isabel, a dry mill in Guatemala City. San Isabel is equipped with multiple pieces of equipment to sort green coffee typical in most dry mills, such as, gravity beds, screens and electronic eyes. The mill also has a piece of equipment called a catadora, which is placed immediately after the dehuller and operates like a wind channel to remove broken and less dense coffee beans. Mild weather in Guatemala City provides ideal conditions.


Region: Quisaché, Acatenango, Chimaltenango, Guatemala
Altitude: 1,533 MASL

Pérez Family, Las Faldas

Bourbon, Catuai, and Sarchimor

Fully washed and dried in the sun

November- February

FLAVOR Pineapple, mango, caramel
BODY Medium

Light/Medium – City +


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