Finca Jauja is located on the outskirts of Antigua, Guatemala, at 1,550 meters above sea level, within one of the world’s most renowned coffee-growing regions. Surrounded by volcanic soils and shaded by Gravilea trees, the farm benefits from slow, even maturation that enhances sweetness, clarity, and complexity in the cup.
Originally one of the earliest coffee farms in the Antigua area, Finca Jauja fell into decline before being revitalised in 2010 by fourth-generation coffee producer Ricardo Zelaya. Since then, the Zelaya family has led a focused restoration effort — replanting Bourbon varietals, rebuilding soil health, and refining agronomic practices to restore the farm’s full quality potential.
With over 100 years of coffee-growing heritage across multiple farms in the Antigua valley — framed by the volcanoes Agua, Acatenango, and Fuego — the Zelaya family combines quality-driven farming with strong sustainability principles, including shade-grown cultivation, eco-friendly milling, and water-protective processing systems.
Beyond production, the family is deeply committed to its community. A scholarship programme supporting workers’ children, initiated by Ricardo and now managed by his daughter Bel, reflects a long-term investment in education and social development. Many farm employees have also worked with the family across generations, reinforcing a strong culture of continuity and care.
Today, Finca Jauja stands as a restored expression of Antigua coffee heritage — rooted in history, sustainability, and meticulous craftsmanship.
Suzuki Coffee honours this journey with an Omni Roast: balanced and versatile, expressive in manual brews, and structured and smooth in espresso.
Brewing Instructions
V60 Pour Over (Filter Method)
For a clean, expressive cup that highlights floral and citrus notes:
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Coffee-to-Water Ratio: 1:16
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Grind Size: Medium-fine (like sea salt)
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Water Temperature: 92–96°C (198–205°F)
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Brew Time: 2:30–3:30 minutes (aim for this range, adjust grind if needed)
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Adjustments:
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Too sour or brews too quickly? Use a finer grind.
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Too bitter or slow? Try a coarser grind.
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Espresso
For a sweet, structured shot with smooth body and complexity:
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Dose: 18–20g (standard for most double baskets)
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Yield: 36–40g (for 18-20g dose)
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Grind Size: Very fine (like powdered sugar, fine enough to offer resistance to water)
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Water Temperature (Brewing): 90–94°C (195–201°F)
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Shot Time: 25–35 seconds
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Adjustments:
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Too fast, sour or weak (under-extracted)? Grind finer.
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Too bitter, slow or astringent (over-extracted)? Grind coarser.
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From Farm to Cup
Whether pulled as a rich espresso or brewed slowly as a filter coffee, this Omni Roast expresses the character of Finca Jauja — crafted for balance, clarity and depth.
From careful farming and processing to your cup, every brew reflects craftsmanship, sustainability and connection. Brew intentionally, share your experience, and be part of a journey that celebrates people, place and purpose.
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