--- title: Guatemala date: 2025-10-23T10:27:00+02:00 author: admin canonical_url: "https://ryeisland.com/en/products/guatemala-blue-ayarza" section: Products --- - [Home](https://ryeisland.com/en/) - [Products](https://ryeisland.com/en/products) - [Coffee](https://ryeisland.com/en/products/coffees) - Guatemala # Guatemala Blue Ayarza ![taste](/assets/images/carbon_taste.png) Taste green apple, cherry, toffee, chocolate ![flag](/assets/images/mynaui_flag.png) Country of origin Guatemala ![pictogram](/assets/images/extract.png) Extraction method French Press [BREW GUIDE ](#brewing-guide) ![Guatemala 2](https://ryeisland.com//assets/uploads/_transforms/guatemala/_coffeeHero/guatemala-2.png) ![shadow](/assets/images/product-img-shadow.png) Blue Ayarza ![Asset 1 5x](https://ryeisland.com//assets/uploads/_transforms/other/_productHeroMark/Asset-1@5x.png) Available packages 250g 1000g ![Asset 1 5x](https://ryeisland.com//assets/uploads/_transforms/other/_h90/Asset-1@5x.png) Price for 250g 12.50 € Price for 500g 23.00 € Price for 1000g 44.00 € ![icon](/assets/images/coffee-bean.png) Coffee bean variety Arabica ![icon](/assets/images/coffee-method.png) Processing method Washed ![icon](/assets/images/drying.png) Drying method Raised beds ![flame](/assets/images/solar_fire-outline.png) Roast Level Medium-light ![icon](/assets/images/coffee-style.png) Coffee style Traditional (classic flavor profiles) ## Origin, Farm & Roastery ![icon](/assets/images/region.png) Region Ayarza, Santa Rosa ![icon](/assets/images/farm.png) Farm Small-Scale Growers / Olam Processing Plant ![icon](/assets/images/date.png) Coffee harvest 2025 ![icon](/assets/images/product/altitude-outline.svg) Altitude 1400-2000 m n. m. Farm ### The place where the story begins This exceptional coffee comes from the **Ayarza, Santa Rosa** region in Guatemala, where it is grown by smallholder farmers on nearby farms. Their harvest is processed at the **Olam processing station**, which oversees the selection, sorting, and quality control of individual lots. The Ayarza region is known for its high altitude, volcanic soil, and stable conditions, which promote the slow ripening of cherries. Thanks to the work of small-scale farmers and meticulous processing, the result is a coffee with a distinct origin, a clean profile, and an elegant sweetness in the cup. ![GUATEMALA COFFEE Ayarza Generic 1](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/1834/GUATEMALA-COFFEE-Ayarza-Generic-1.jpg) Processing ### How Cravings Are Born After harvesting, the coffee cherries are carefully processed using the wet method—a technique that highlights the purity and clarity of the flavor. The cooperative’s processing method preserves the natural fruity character and subtle aromatic nuances. After harvesting, the coffee cherries are carefully processed using the wet method—a technique that highlights the purity and clarity of the flavor. The cooperative’s processing method preserves the natural fruity character and subtle aromatic nuances. ![F7ff9685c3d12b24c146b486b4c29e10289419f8](https://ryeisland.com//assets/uploads/_transforms/processing/_crop800x400/380/f7ff9685c3d12b24c146b486b4c29e10289419f8.jpg) Transport ### Journey Across the Ocean After processing, the beans are shipped via our importer, Covoya, to Hamburg, Germany, where they undergo thorough quality control, sorting, and preparation for roasting. Covoya builds on strong relationships throughout the entire supply chain—from producers in the country of origin to roasters in Europe—with the goal of turning every coffee story into a success story. Thanks to this care and transparent collaboration, only lots that meet our high standards make it to our roastery. Quality is also overseen by Covoya’s European team in Liverpool and Geneva, which ensures a consistent result in the cup. ![Huge export container ship shot from high angle](https://ryeisland.com//assets/uploads/_transforms/other/_crop800x400/huge-export-container-ship-shot-from-high-angle_2025-12-18-190603_cbab.jpg) Rye Island Roastery ### where coffee comes to life In Dunajská Streda, this coffee enters its final—but crucial—stage: roasting at Rye Island Roastery. We roast each lot with dedication and respect for the farmer’s work: we test profiles, roast in smaller batches, and monitor every step to draw out the maximum flavor, sweetness, and complexity from the beans. We make sure that the coffee that reaches your cup is of the highest possible quality—a true reflection of the journey that began on a farm in Colombia and culminated in our roastery on Žitný Island. ![Roastery 37](https://ryeisland.com//assets/uploads/_transforms/farm/_crop800x400/roastery-37.jpg) Design ### Which connects the farm and the roastery ![Roastery 48](https://ryeisland.com//assets/uploads/_transforms/other/_coffeeOrigin/roastery-48.jpg) In each of our designs, we seek to connect the coffee’s origins with us—Rye Island Roastery, the place where select beans are transformed into the final product. For us, design is more than just packaging. It’s a visual narrative of the coffee’s journey—a long journey from the farmer to your cup. The waves on the label symbolize the dunes of our region, which stretch across Rye Island a land of water, wind, and movement. The icon on the packaging references Guatemala and respectfully embodies the power of its local symbols. The geometric bull is inspired by the region’s artisanal patterns and evokes the farmers’ hard work. It is a visual representation of the character of Guatemalan coffee: stable, balanced, full-bodied, and with a chocolatey-fruity sweetness. Together, these elements create a connection between Colombia and Slovakia, between the farm and the roastery, between the place where coffee is born and the place where it is transformed into an experience in a cup. ## BREW GUIDE ### Choose the method: ### OVERVIEW **The Hario Switch is a harmonious blend of two worlds—immersion and drip brewing.** **One moment, it allows the coffee to steep freely; the next, it lets it pass through the filter, revealing both the purity and depth of its flavor. A simple principle, a precise result.** ### RECIPE - 13 g of coffee – medium to medium-coarse grind - 200 g of water – 92 °C - 0:00 – Pour in 100 g of water with the valve open - 1:00 – open the valve and pour 50 g in a circular pattern and 50 g into the center - Total extraction time: 2:00–2:45 ### OVERVIEW **Origami is filtered coffee as a small daily ritual.** **Thanks to the dripper’s shape and the distinctive “petals” of the grooves, you can control the flow rate, sweetness, and purity of the flavor.** **All you need is a paper filter and a few precise pours, and this simple recipe will yield coffee that tastes like a little “hand-brewed” experience from a coffee shop.** ### RECIPE - 15 g of coffee – medium to medium-coarse grind - 250 g of water – 92 °C - 0:00 – Pour in 50 g of water using a circular motion - 1:00–1:10 – Pour 100 g more slowly and 100 g more quickly into the center using a circular motion - Total extraction time: 1:50–2:30 ### OVERVIEW **A short ritual that rewards precision. Once you’ve mastered the dose, grind, and extraction, the sweetness, body, and clarity of the flavor profile will shine through in your cup. A simple principle, a precise result.** ### RECIPE - Preheat both the portafilter and the cup. - Weigh out 18.3 g and grind to 85 μm. - Make the bed. - Press it flat. Clean the edge of the basket. - Extract at 93.5 °C. Target time: 26 s. - Stop at 44 to 46 g. - Enjoy it after letting it cool for a short while. Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min Dose: 13g Grind size: Medium to medium-coarse grind Water: 200g Water temperature: 92°C Ratio: 1:15 Total preparation time: 2:00–2:45min ### READY TO BREW? 0:00 Pour 100 g of water with the valve open 1:00 Open the valve and pour 50 g in a circular pattern and 50 g into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min Dose: 15g Grind size: Mletie stredné až stredne hrubé Water: 250g Water temperature: 92°C Ratio: 1:17 Total preparation time: 1:50–2:30 min ### READY TO BREW? 0:00 Pour 50 g of water using a circular motion 1:00 Using a circular motion, pour 100 g more slowly and 100 g more quickly into the center 2:00 Once the drink is ready, let it sit for a little while longer, and then you can drink it 0:00 Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s Dose: 18,3g Drink: 44g Ratio: 1 : 2,5 Grinding: 85 μm Water temperature: 93,5 °C Total preparation time: 26s ### READY TO BREW? 0:00 Start the extraction 0:26 Flag at 44g 1:00 Enjoy it after letting it cool for a short while 0:00 ## Stay in the loop New coffees, limited lots and early access. 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