Just outside Guatemala City, in the hills of Palencia, El Tambor sits at 1,500 metres above sea level, a farm shaped by long-term thinking and steady hands. Nearly half of the land is preserved as forest, a protected expanse that reflects a commitment not only to coffee, but to balance between cultivation and conservation.
The farm is led by Victor Calderón, a fifth-generation coffee producer who chose to chart a different course from his family’s Robusta history. In 2001, Victor began focusing on high-quality Arabica, working with small microlots and a close-knit team who live and farm on the land. Each lot is handpicked and processed with care, favouring consistency and character over scale.
In the cup, El Tambor expresses what washed Guatemalan coffees do best when handled with precision. Gentle malic acidity opens with notes of red plum and apple. The body is round and smooth, carrying subtle nutty tones and a brown sugar sweetness that deepens toward a clean, apple-like finish.
This is a coffee rooted in balance; not designed to impress in extremes, but to be returned to, day after day. It reflects Alchemist’s belief that clarity, structure, and restraint remain essential parts of the coffee experience, even as styles evolve.
El Tambor is a carefully considered, everyday coffee. Simple in profile, made with a clear focus on quality, and enduring for that very reason.
Recommended to rest beans for 7-10 days from roast date before consuming.
